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Sugar Cane Milk is a Potential Game-Changer in the Plant-Based Milk Market

By Trinity Sparke

As the demand for plant-based milk alternatives continues to soar, consumers have witnessed an influx of options ranging from almond and soy to oat and rice milk. The plant-based milk industry has expanded at an astonishing rate, offering lactose-intolerant individuals and vegans an array of dairy-free choices. However, an exciting new contender may soon join the lineup, offering not only a taste remarkably similar to dairy milk but also a shelf life of up to three years. Enter sugar cane milk, a revolutionary product created through precision fermentation.

Sugar cane milk is poised to revolutionize the plant-based milk market, thanks to the innovative process behind its creation. According to Professor Mark Turner, a renowned expert in food microbiology at the University of Queensland, sugar cane milk is derived from sugar cane, molasses, and other by-products. These components serve as feedstock for yeast, which, through a precision fermentation process, produces a protein that is nearly identical to the proteins found in dairy milk. This breakthrough technology has attracted the attention of numerous startup companies in Australia and abroad, with scientists confident that it has reached a critical stage of development.

One of the most compelling aspects of sugar cane milk is its nutritional profile. Professor Turner explains that the protein in sugar cane milk closely resembles animal proteins, such as those found in cow’s milk and eggs. This similarity makes sugar cane milk an excellent source of protein, which, when combined with other ingredients in the final product, could enhance the protein content of various foods. Cow’s milk protein, known as casein, is renowned for its high-quality protein content, containing all essential amino acids and being highly bioavailable.

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