Loyal readers know that I am from Brooklyn. You can take the boy out of Brooklyn, but you can’t take Brooklyn out of the boy. I’ve already blogged about Nathan’s Hot Dogs and how Brooklyn is leading in sustainable wind energy. Growing up, I remember going to Lenny’s Pizza for a slice of pizza and a coke — for a quarter! Is there anything you can still get for a quarter these days?
My thoughts of pizza any my Brooklyn youth aren’t completely out of the blue. An article I read in Business Week got me thinking about change, and particularly changes to the beloved pizza pie.
Clint Rainey’s The Mad Cheese Scientists Fighting to Save the Dairy Industry explores how dairy scientists and companies had to innovate to counteract the declining popularity of traditional dairy products. Demand for plant-based and alternative milks has surged amidst environmental concerns and shifting consumer preferences. To remain competitive, researchers looked to science and technology to create novel cheese products and enhance dairy’s appeal.
Scientific Innovations in Dairy Proteins
One of the key innovations highlighted is precision fermentation, which allows scientists to create dairy proteins without using cows. Companies like Perfect Day are pioneering an animal-free milk proteins production process. The result is a cheese that closely mimics the taste and texture of traditional dairy. They’re using to technology to attract environmentally conscious consumers who avoid animal products but still crave authentic dairy flavors.
Scientists are also experimenting with altering the molecular structure of milk to improve cheese-making processes. By customizing milk proteins, they can create cheeses that melt better, stretch further, or have unique textures and flavors. This effort targets consumers but also benefits chefs and food manufacturers seeking consistency and high performance in their ingredients.
Marketing Efforts See Shift Too
While plant-based alternatives often claim to be more eco-friendly, dairy advocates aim to promote dairy as a sustainable and nutritious choice. Two decades ago, a dairy marketer might focus on the angle that “happy cows” make great milk (see a sample video from the campaign below). Today, the message has shifted. Efforts highlight:
- Improved farming practices and innovations in feed that can reduce the environmental impact of traditional dairy production.
- Dairy’s nutritional benefits, such as its high protein and calcium content, in comparison to many plant-based substitutes.
Success Starts with Creative Evolution
In all, Rainey’s interesting article captures dairy’s response to modern pressures and industry challenges. For example, regulatory hurdles, high production costs, and consumer skepticism about lab-grown or engineered foods remain significant barriers.
However, the scientists and entrepreneurs in this field are optimistic a blend of science, creativity, and marketing can drive dairy’s evolution. The industry’s future may depend on its ability to balance tradition with innovation while addressing the concerns of a rapidly changing marketplace.
While Perlmutter & Idea Development may not stuff cheese into a pizza, we stuff ideas into actions for problem solving. Contact me and let’s have some fun squeezing out ideas for scientific innovations and process solutions.