The production of animal-free dairy is primarily achieved via precision fermentation. This method involves inserting milk-producing genes into microbes, such as yeast, which then secrete the desired casein and whey proteins when fed sugar in bioreactors. The resulting proteins are then blended with fats and carbohydrates to create a milk product that is claimed to taste, look, and behave identically to the conventional equivalent—frothing for coffee or used to make cheese—but without the environmental costs or ethical concerns of traditional farming.

From a nutritional standpoint, lab-grown milk is engineered to be nutritionally identical to conventional milk, featuring the same proteins, carbohydrates, and fats, including all nine essential amino acids. Importantly, the controlled production environment allows manufacturers to easily customize the product, for instance, by removing lactose or precisely tweaking the fat content. Remilk’s initial offering, branded New Milk, will be lactose-free and cholesterol-free, and produced without antibiotics or hormones, with founders suggesting the price will be comparable to existing milk alternatives.

Despite the promise of real dairy nutrition with a reduced environmental footprint, the nascent industry faces significant hurdles. The most immediate challenge is cost, as producing milk proteins in bioreactors is currently expensive due to the lack of large-scale manufacturing facilities. Regulatory frameworks are also evolving; since the product contains the same proteins as cow’s milk, it must carry allergen warnings. Furthermore, convincing the public to accept and adopt “lab milk” requires a sustained effort in building consumer trust, transparency, and education.