At the moment, you still may not. It is a start-up (three cofounders) from University College Cork (Ireland) that want to bring artificial dairy milk on the market. Why? Because there are so many issues about current milk production: think about animal mistreatment, environmental concerns and human health threats concerning industrial production of cow milk. The good news is: cow milk is a simple product. It is composed of only 6 major proteins and 8 sugars. Muufri expressed these proteins in yeast and only had to tinker with their composition in order to gain the right flavour. Their product is supposedly healthier than normal cow milk; it has less of milk side products (hormones, cholosterol, too high lactose levels) that may be a health concern for humans. The company hopes to enter the market in three years: good luck with it!! And, we will stay tuned 😉 If interested, visit their website at: http://muufri.com/
Eating living organisms as a culinary delicacy is already known today. The conceptual artist Minsu Kim has a vision, though, that in the future – thanks to synthetic biology – this is gonna become the next big thing. Some moving dinner suggestions invisioned by Kim, can be found here: Artist Creates Food That Moves In The Mouth [Video] Shall the future come! Muahahaha!
Have you heard about brazzein? It is a sweetener – but a very special one. It’s not a sugar but a protein which sensed sweet by humans. In fact, it has been found to be 2,000x sweeter than sucrose. So, why is this super-sweetener not on the market yet? Cause it was found in a pretty rare and complicated exotic plant: Pentadiplandra brazzeana (see picture). Their fruits are incredibly sweet and called “Oubli” by locals who traditionally consume them. Brazzein is not the only sweetening factor found in Oublis. Another sweet protein called pentadin can be found in them as well. Now, a French company is out to industrially mass-produce recombinat Brazzein. For this they enlisted the German Biotech company Brain. Currently, the project to start an economic biotech production of brazzein is still ongoing. However, the first steps have been climbed: Brazzein can already by recombinantly expressed in yeasts. Let’s see when it is introduced to the market.