What is synthetic milk? Is it more sustainable and healthier than cow’s milk?
Synthetic beverages are made in labs using artificially grown dairy proteins, mixed with minerals, vitamins, and fats to mimic the taste and texture of cow’s milk. But here's the thing: health benefits and sustainability compared to real milk are still unclear and need more research.
Last updated 30/01/2025
Synthetic ‘milk’ is created in labs through a process called precision fermentation. This involves programming microorganisms (like yeast) with special DNA to produce synthetic dairy proteins. These proteins are then combined with minerals, vitamins, fats, and sometimes lactoglobulin—a protein found in milk—to make it look and taste like the real thing.
When it comes to health, we still don't know much about the nutritional value of synthetic drinks. They're still being developed, and the technology keeps changing.1 On the other hand, real dairy products like milk, cheese, and yoghurt have been extensively researched. They provide a unique mix of nutrients, like calcium, B vitamins, high-quality protein, iodine, magnesium, potassium, carbs, fatty acids, and other helpful substances. That's why milk, cheese and yoghurt are considered a powerhouse of nutrients in the Australian diet, (and they're affordable too!).
As for sustainability? A recent study found that the environmental impact (specifically the carbon and water scarcity footprint) of synthetic milk proteins and dairy proteins is similar. This is because making synthetic proteins requires energy from sources like sugar and electricity.2 But there's still more research needed to fully understand how synthetic drinks compare to cow’s milk when it comes to things like nutrition, cost, and environmental effects.
If you’re curious about how Australian dairy products are working towards sustainability, you can check out the Australian Dairy Sustainability Framework in the Industry and Sustainability section of the website.
References
1 Bojovic M, McGregor A. A review of megatrends in the global dairy sector: what are the socioecological implications?. Agriculture and Human Values. 2022:1-22.
2 Behm K, Nappa M, Aro N, Welman A, Ledgard S, Suomalainen M, Hill J. Comparison of carbon footprint and water scarcity footprint of milk protein produced by cellular agriculture and the dairy industry. The International Journal of Life Cycle Assessment. 2022;27(8):1017-1034.
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