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“Future Cow uses precision fermentation to create dairy ingredients in a sustainable way”

PRECISION FERMENTATION
https://cheesescientist.com/science/precision-fermentation/
https://phys.org/news/2025-06-biotech-fermentation-proteins-cows.html
Biotech uses fermentation to produce milk proteins without cows
by Roseli Andrion / June 4, 2025

“With finite natural resources and a growing demand for food, the world must find ways to overcome this challenge. One proposal comes from a Brazilian startup that will produce milk proteins without the need for cows. Founded in 2023, Future Cow wants to transform the dairy market by using precision fermentation, a process that combines high technology, sustainability, and production efficiency. “Our mission is to make milk without a cow,” summarizes Leonardo Vieira, the company’s co-founder and CEO.

“Precision fermentation is a technology similar to that used in the production of beer or wine.” The entrepreneur explains that the technology involves identifying the genetic sequence in the animal’s DNA that provides instructions for producing the milk protein. The sequence is then copied and encoded in a host, which can be a fungus, yeast, or bacterium. The host then multiplies in a fermentation tank with a calorie source for nutrition. The result is a liquid that—after being filtered and dried—is transformed into the initially programmed milk proteins. “These proteins serve as ingredients for the food and dairy industry, which can recombine the product to create various derivatives,” he explains. The foodtech will use yeast as hosts to initially produce casein and whey protein, two of the main proteins found in milk. Casein is widely used in cheese and yogurt production, while whey is rich in protein and highly valued in the food supplement market. There are also other proteins in milk, each with specific applications. “One of them is lactoferrin, which is extremely difficult to produce using traditional methods,” says Vieira. “It takes 10,000 liters of milk to obtain just one kilo of this ingredient.”

Future Cow began operating in the Supera Technology Park in Ribeirão Preto, São Paulo state. There, it produced the first grams of milk protein using precision fermentation. It was then selected to take part in the DeepTech Acceleration Program (PACE) of the Brazilian Center for Research in Energy and Materials (CNPEM) in Campinas. It is now testing the scaling of the process, which is a critical stage for biotech companies. “Ninety-five percent of biotechs fail when they leave a bench environment and go to a pilot plant or other relevant environment,” recalls Vieira. “We’re very optimistic that with the support of the CNPEM and the available infrastructure, we’ll achieve the scale-up we need for the next stage.” The startup does not intend to replace animal milk entirely; rather, it wants to create complementary solutions for the industry. “When precision fermentation began, it was all very black or white: the product was either animal or it wasn’t animal. Now, we see more hybrid models,” Vieira observes. According to Vieira, executives from large dairies claim to already purchase all the available milk on the market. “They can’t increase production by 20% or 30% with just the traditional raw material,” he says. “If they can mix our ingredient with the animal product to create a hybrid product and increase the scale, it’ll be a significant gain,” he says.

Another relevant aspect is the decarbonization agenda of large companies. “Even if precision fermentation doesn’t fully replace animal milk, a 10% or 20% reduction in the carbon footprint of large corporations in the food sector would already represent a considerable environmental impact,” Vieira continues. The sector for alternative proteins produced by precision fermentation is still in its early stages, but startups specializing in the segment are already emerging around the world. “Each one follows a different technological route. There’s variation in the type of host [fungus, yeast, or bacteria] and in the target proteins,” says Vieira. The entrepreneur points out that Brazil is in a privileged strategic position to lead the global market. “Brazil is the only country in the world that has an abundance of water, sugar, and renewable energy, which are the three essential inputs for fermentation. It’s a unique opportunity for the country,” he points out. “With these characteristics, Brazil can take the lead in a strategic industry for the future of global food.”

Future Cow’s technical and economic analyses show that producing milk proteins on a 300,000-liter scale will be less expensive than traditional production methods. He points out that when precision fermentation reaches an industrial scale with lower costs, it will disrupt the market: “If Brazil only focuses on traditional agriculture at that point, we’ll be left behind.” The researcher cites New Zealand as an example. The country has characteristics similar to Brazil’s, and a significant portion of its gross domestic product (GDP) comes from milk exports. “They’ve already realized that the sector is going to change and are moving to avoid being left behind,” he comments. “I’ve been trying to alert the Brazilian government authorities to this potential.” Future Cow already has a functional strain and is now looking to increase production yields. “The more the strain produces, the more the unit price falls. So we’re optimizing the fermentation processes,” Vieira asserts. The expectation is that the product will be ready and available for sale by the end of 2026. Since the product is an ingredient, the company will not sell directly to the end consumer, but rather will act as a supplier to the food industry. This approach could facilitate the startup’s entry into the market. Vieira explains, “As an ingredient, our product can be incorporated into existing products without facing a high entry barrier.” The startup will initially market the proteins it has already developed before expanding to other varieties. “Only after the first commercialization will we develop other proteins,” says the entrepreneur.

The company is preparing to take part in VivaTech, an innovation fair that will be held in Paris, France, in June. “The technology already exists in other countries and at VivaTech we’ll be able to show that Brazil has it too,” says Vieira. “We can win over investors who realize that we can manufacture in Brazil and export to other locations. This kind of exposure abroad is uncommon for Brazilian companies.” At the meeting, Future Cow aims to connect with the innovation ecosystem, raise awareness of the development of the technology in Brazil, and attract potential corporate partners. “We want to demonstrate that we’re developing alternative proteins and, with this, attract multinationals from the dairy sector to be our clients.” One aspect that Vieira highlights is the combination of skills at Future Cow. While he brings experience in business and entrepreneurship, his partner, Rosana Goldbeck, has a Ph.D. in food engineering from the State University of Campinas (UNICAMP) and has already studied meat cultivation in Brazil. He says, “This mix is an important differentiator, as it brings together someone who understands business and someone who understands the technology.” According to Vieira, this is one of the main barriers preventing more innovations from Brazilian universities from becoming commercial products: “Brazil produces a lot of science, has many scientific articles, but most of them don’t become businesses,” he laments. “There need to be more connections between the academic environment and entrepreneurship in Brazil.”

ANIMAL-FREE MILK
https://dairydimension.com/danone-precision-fermentation-dairy-innovation/
https://cultivated-x.com/brazils-first-precision-fermentation-startup-animal-free-milk/
Brazil’s First Precision Fermentation Startup Future Cow Production of Animal-Free Milk
by Vegconomist / June 20, 2024

“Future Cow, a Brazilian food tech startup founded in 2023 by entrepreneur Leonardo Vieira and food scientist Rosana Goldbeck, aims to revolutionize dairy production with precision fermentation, creating real milk without cows. Considered Brazil’s first cellular agriculture startup using precision fermentation, Future Cow gained momentum through São Paulo’s Antler residency program, securing a $150,000 initial investment. Soon after, in a funding round led by Antler and Big Idea Ventures as part of the first cohort of the New Protein Fund II, it secured R$2 million (around $410,000) to accelerate its fermentation technology. Recently, the startup was selected for the FoodTech World Cup semi-finals, hosted by FoodHack and Givaudan.

“Future Cow co-founders Rosana Goldbeck and Leonardo Vieira”

It has also been selected to participate in CNPEM’s Deeptech Acceleration Program (PACE), a local initiative that aims to boost Brazilian tech-based startups. “With the world’s growing population, increasing food insecurity and climate change, the need to reduce risks in food supply chains and production methods has never been more urgent. The production of alternative proteins emerges as a viable solution to these challenges,” Future Cow shared on social media. Future Cow uses a digitized blueprint of cow DNA, microbes, and agro-industrial waste to replicate milk proteins through fermentation. These proteins are then separated, dried, and ready to be reconstituted into animal-free milk. Future Cow’s innovation boasts several advantages. According to the company, its milk is free of hormones, pesticides, lactose, and antibiotics and versatile enough to create any dairy product imaginable. Additionally, compared to traditional dairy, its indoor production reduces greenhouse gas emissions by 97%, water usage by 99%, and animal cruelty by 100%.

Reportedly, Future Cow has already developed its first milk prototype by fermenting proteins in 15 L vessels. As it prepares to enter the market, the startup plans to test the technology in 200, 2,000, and 5,000 L fermenters, paving the way for industrial production. Future Cow targets the B2B market, supplying bioidentical milk proteins to food and dairy companies to craft alternative dairy products, chocolates, whey protein powders, and beverages. However, animal-free proteins, considered novel food, need approval from ANVISA, the Brazilian Health Regulatory Agency, before entering the market. “Our animal-free milk is molecularly identical to traditional dairy, but with a significantly smaller environmental footprint,” says the company. By producing dairy without traditional farming, we address animal welfare concerns and reduce greenhouse gas emissions associated with dairy production.”

SYNTHETIC MILKS
https://csiro.au/en/news/All/Articles/2022/January/whats-brewing-precision-fermentation
https://theconversation.com/synthetic-dairy-milk-made-without-cows
Synthetic’ Dairy Milk Made Without Cows
by Milena Bojovic / August 29, 2022

“The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk. Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells. More than 80% of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production. Synthetic milks offer dairy milk without concerns such as methane emissions or animal welfare. But it must overcome many challenges and pitfalls to become a fair, sustainable and viable alternative to animal-based milk. My recent research examined megatrends in the global dairy sector. Plant-based milks and, potentially, synthetic milks, emerged as a key disruption. Unlike synthetic meat – which can struggle to match the complexity and texture of animal meat – synthetic milk is touted as having the same taste, look and feel as normal dairy milk.

“US food-tech company Perfect Day makes ice cream
and other ‘dairy’ products without using animals”

Synthetic milk is not a sci-fi fantasy; it already exists. In the US, for example, the Perfect Day company supplies animal-free protein made from microflora, which is then used to make ice cream, protein powder and milk. In Australia, start-up company Eden Brew has been developing synthetic milk at Werribee in Victoria. The company is targeting consumers increasingly concerned about climate change and, in particular, the contribution of methane from dairy cows. CSIRO reportedly developed the technology behind the Eden Brew product. The process starts with yeast and uses “precision fermentation” to produce the same proteins found in cow milk. CSIRO says these proteins give milk many of its key properties and contribute to its creamy texture and frothing ability. Minerals, sugars, fats and flavours are added to the protein base to create the final product. Also in Australia, the All G Foods company this month raised A$25 million to accelerate production of its synthetic milk. Within seven years, the company wants its synthetic milk to be cheaper than cow milk. If the synthetic milk industry can achieve this cost aim across the board, the potential to disrupt the dairy industry is high. It could steer humanity further away from traditional animal agriculture towards radically different food systems.

“All G foods wants its synthetic milk to be cheaper than cow-based milk”

A 2019 report into the future of dairy found that by 2030, the US precision fermentation industry will create at least 700,000 jobs. And if synthetic milk can replace dairy as an ingredient in the industrial food processing sector, this could present significant challenges for companies that produce milk powder for the ingredient market. Some traditional dairy companies are jumping on the bandwagon. For example, Australian dairy co-operative Norco is backing the Eden Brew project, and New Zealand dairy cooperative Fonterra last week annouced a joint venture to develop and commercialise “fermentation-derived proteins with dairy-like properties”…

futurecow.com.br ≠ futurecow.com

ANIMAL-IDENTICAL MICROBIAL PROTEINS
https://intechopen.com/online-first/1211728
https://sciencedirect.com/science/article/abs/pii/S0141813023022298
https://proteinproductiontechnology.com/future-cow-fermentation-to-make-milk-without-cows
Brazil’s Future Cow uses fermentation to make milk without cows / June 10, 2025

“A Brazilian startup is aiming to transform the dairy sector – without a single cow in sight. Founded in 2023, São Paulo-based Future Cow is developing milk proteins using precision fermentation, a process that replaces livestock with microbes and bioreactors to produce key dairy components like casein and whey. “Our mission is to make milk without a cow,” commented Leonardo Vieira, Co-founder & CEO. “Precision fermentation is a technology similar to that used in the production of beer or wine.” The process begins with identifying the DNA sequence responsible for milk protein production, then inserting it into a microbial host such as yeast. Once in a fermentation tank with a nutrient source, the microbes multiply and produce the desired proteins. After purification and drying, the result is a milk protein that can be used in cheese, yogurt, or as an ingredient in supplements. Vieira said the company’s initial focus is on producing casein and whey protein, but it eventually plans to target other high-value dairy components like lactoferrin Leonardo Vieira a protein that requires 10,000 liters of cow’s milk to extract just 1kg through conventional means.

Future Cow began operations at the Supera Technology Park in Ribeirão Preto and was later selected for the DeepTech Acceleration Program (PACE) at CNPEM, the Brazilian Center for Research in Energy and Materials. The company is now working on scaling its process, a stage where most biotech startups struggle. “Ninety-five percent of biotechs fail when they leave a bench environment and go to a pilot plant,” Vieira noted. “We’re very optimistic that with the support of CNPEM and the available infrastructure, we’ll achieve the scale-up we need.” Rather than aiming to displace animal dairy, Future Cow wants to complement the sector. “When precision fermentation began, it was all very black or white,” Vieira said. “Now, we see more hybrid models.” According to Vieira, large dairy companies are already purchasing all available milk and face limitations in increasing production. “If they can mix our ingredient with the animal product to create a hybrid product and increase scale, it’ll be a significant gain.”

The startup also sees environmental benefits. Even modest use of microbial proteins in dairy production could cut emissions. “A 10% or 20% reduction in the carbon footprint of large corporations in the food sector would already represent a considerable environmental impact,” Vieira said. Brazil may also have a competitive edge in scaling this kind of innovation. “Brazil is the only country in the world that has an abundance of water, sugar, and renewable energy, which are the three essential inputs for fermentation,” Vieira emphasized. “It’s a unique opportunity.” The company’s technical models suggest that producing milk proteins at a 300,000-liter scale would already be cheaper than conventional dairy. “When precision fermentation reaches an industrial scale with lower costs, it will disrupt the market,” Vieira predicted. “If Brazil only focuses on traditional agriculture at that point, we’ll be left behind.” Future Cow has already developed a functional microbial strain and is now focused on increasing production yields to bring down costs. “The more the strain produces, the more the unit price falls,” Vieira said. The startup expects to have its first product ready for sale by the end of 2026. Because the proteins will be sold as ingredients rather than finished products, Future Cow believes it can enter the market with fewer barriers. “As an ingredient, our product can be incorporated into existing products without facing a high entry barrier,” Vieira explained…”

PREVIOUSLY