There's a good chance you've heard of—and perhaps even tasted—the meatless Impossible Burger. Get ready for impossible milk. At Perfect Day, a San Franciso based startup, scientists are using bovine DNA, along with yeast and plant nutrients, to craft a cocktail that tastes and feels identical to the stuff that comes straight from the udder.
While non-dairy alternatives are everywhere, with everything from almond to soy to pea milk dominating grocery shelves, Perfect Day's product is the first that aims to be identical in nutrition and taste to actual cow's milk. According to The Guardian, sales of milk alternatives are anticipated to surpass $10 billion by 2019, and Ryan Pandya, Perfect Day's co-founder, hopes their company can gulp down a big glass of those profits.
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And Perfect Day's ambitions don't stop at milk. Pandya and his team are also working on alternative cheese and ice cream products that animal-loving dairy consumers can eat with a clear conscience. "Many have been switching to more plant-based diets but when you have to give up cheese you think 'oh my god my life sucks I love pizza,'" Pandya says, adding that "the alternatives for yoghurt, cheese, and ice-cream are so bad that people don't even want to try them."