Making Honey without bees, milk without cows and buffalo.
Darko Mandich, the founder and chief executive of a company called Milli Bao, is a ‘vegan’, meaning that he is not only a vegetarian, but also does not eat anything that comes out of the animal’s body, such as milk or eggs
But he says: “As a wagon, I miss honey.”
It’s not uncommon for wagons to remind people of certain foods. But what is surprising is that Darko has solved this problem.
Darko has developed a honey that is similar to ordinary honey in every way, but there is no use of bees in its preparation.
“When you look at the process of making honey, it starts when the bees collect pollen and nectar from the flowers and then convert it into the basic elements of honey, fructose and glucose,” he says.
We have copied the same process using microorganisms in the laboratory.
Over the past few years, plant-based meat and dairy alternatives have become increasingly popular. But for most people, these alternatives are not as common as ordinary meat or dairy products in terms of flavor, texture, or ease of use.
But now a number of companies, such as Millibao, are trying to ferment wagon goods to create plant-based alternatives that are similar to real goods in every way.
Through fermentation, microorganisms digest digestible particles and extract useful ingredients, such as yeast using sugar particles to make alcohol used in brewing beer.
But by choosing microorganisms correctly and giving them specific ingredients, it is possible to make something different, such as honey, or milk or egg white.
One company that uses this method is Better Dairy, based in London, which produces milk and cheese through yeast fermentation.
“As yeast is used to make beer, we change it a little bit to make it what we want it to be,” says its founder, Jeevan Nigraja.
“Using technology East, we are using it as a platform for change and in our case we are making dairy products from it.”
Clara Foods, a San Francisco-based company, is producing egg whites in the same way and hopes to become the world’s largest egg protein company by 2028.
“Our unique fermentation technology gives us the ability to produce better eggs in terms of taste, texture, and food use than traditional eggs,” says its founder, Arturo Elizond.
The wagon people are happy with all this, but there are also environmental benefits to such a ready-made Asia.
According to the United Nations, meat and dairy products account for 14.5% of the world’s greenhouse gas emissions.
Experts claim that the growing demand for honey in the world is harming many species of bees.
Darko says commercial breeding of bees is harming other species and that wild bees are becoming extinct.
It is more likely that dairy products produced in these ways will be used as ingredients in other products first, rather than being bottled and delivered directly to consumers.
Darko says two-thirds of the honey sold in the market is sold for use in the manufacture of other products, such as food, cosmetics, or the pharmaceutical industry.
So as a company, our first model is business to business sales. We already have 15 companies that have expressed a desire to buy goods from us.
They expect to have sent their first shipment to market by the end of this year.
A company called Better Dairy has a similar strategy. The company is still a long way from selling on a commercial basis but is confident that it will be able to produce large quantities and is still interested in selling to large restaurants.
‘If you think of Pizza Hut or McDonald’s, you need cheese that melts in a certain way, then make a cheese that is vegan and doesn’t melt starch and oil while cooking. Yes, it is very difficult to prepare.
But one of the problems with selling on a commercial basis would be what would you say to such items? Is it really milk, honey, or eggs? The companies hope that the authorities will agree with their views.
“They are the same at the molecular level, so they should be called that,” says Nagaraja. But if we have to choose another name, that’s fine. ”
An interesting possibility is that the products made from fermentation may be better than the original.
For example, there is no reason why you should not be able to produce an exact copy of Manuka type honey in honey production which is said to have many health benefits and its price is higher than ordinary honey. About a hundred times.
In addition, milk and cheese have the same potential. Lactose is also not needed in milk and those who cannot use lactose-containing products will also be able to use plain milk.
This method can have many consequences for the creative process.
Currently, Jeevan Nigraja says that right now I am only eating honey, even in small quantities. “I tasted honey made from the 23rd experiment yesterday.”