Whey produced from a genetic code: Is It “Animal-Free”?
By Jeanne Yacoubou, MS
The VRG has recently noticed several startup companies in the food ingredient space marketing their products with an obvious appeal to vegans and vegetarians, as well as to other consumers with certain dietary restrictions, such as the lactose intolerant.
Here in Part 1 of a series, we look at the whey protein isolate manufactured by Perfect Day.
On their website, Perfect Day is clear about how they manufacture their whey. They start with a piece of a genetic code for beta-lactoglobulin (the scientific name for one form of whey). They found this genetic information available for free on a website.
The actual genetic material on which the virtual genetic code is based was initially taken from the blood of 8-year-old L1 Dominette 01449, a cow living in Montana, in 2009. Her blood was used in the Bovine Genome Project which mapped all 22,000 genes that make up the entire cow genetic signature.
Perfect Day acquired the bovine code from a free online database called UniProt (abbreviation of universal protein resource).
Then Perfect Day inserted the genetic code for beta-lactoglobulin into Trichoderma, a type of fungus. In a large fermentation tank growing on corn sugar, the microbes followed the genetic directions given to it. As a result, Trichoderma produced large amounts of whey that were later separated and purified from the fermentation broth.
The VRG wanted to know if cane sugar was ever used as the growth medium. This could be an additional concern for some vegans and vegetarians if the cane sugar had been processed through a cow bone char filter.
Through email communication in July 2021, Kathleen Nay, Public Affairs and Content Specialist at Perfect Day, informed The VRG:
“At present we use sugar derived from corn. However, our process is feedstock agnostic and can be adapted to local sugar production depending on where the fermentation takes place, to tap into or expand sugar markets. We certainly could use cane sugar if the opportunity were there.”
So far in 2021, this whey protein isolate is an ingredient in the “vegan,” “plant-based,” or “animal-free” ice cream products as marketed by these three brands:
Graeter’s indicated on their website that their products contained animal-free whey and casein (another milk protein). We checked into this with Perfect Day and learned:
“At present we only supply animal-free whey protein to Graeter’s, and their on-pack ingredient labels reflect as much (the ingredient is listed as “non-animal whey protein.”)
That said, animal-free casein/caseinates are actively in development. I suspect Graeter’s team developed their FAQs based on our own, which is why theirs mentions casein as well. It’s certainly worth flagging to them – I will pass your note on to our relevant team members here who can touch base with Graeter’s to clarify their website.”
According to Perfect Day’s website, their whey is functionally, genetically, and nutritionally equivalent to the whey in cow’s milk. Consequently, it provides the same texture and taste in foods and beverages as cow’s milk whey. Perfect Day hopes to sell its product to other food companies that will use it in their whey-containing items including soups, sauces, shakes, and snacks.
Since whey is a dairy allergen, federal law requires that it be flagged as such on food labels. The words “Contains milk or milk ingredients” are commonly seen on labels if dairy whey is present.
In the case of Perfect Day’s whey, its presence is indicated on labels by the words “Contains milk protein” or “Contains milk allergen.” It has been approved by the U.S. Food and Drug Administration (FDA).
Is whey from Perfect Day “animal-free”?
The VRG recognizes Perfect Day’s good intentions to move away from a reliance on conventional dairy cows as the source of its whey. We acknowledge the results of a recent lifecycle assessment that quantified how many fewer greenhouse gas emissions are created from its whey production versus those released from raising live cows for milk.
However, on the question of whether their whey is “animal-free,” my personal view is that it wouldn’t be.
The genetic blueprint for the whey is first and foremost bovine. This means there is an animal product (an animal gene) directing the entire process. This is so even if a copy of the bovine gene was used rather than the actual gene isolated from Dominette’s blood. In other words, an animal product is involved in the whey’s manufacture as its initiator.
It is true that the copy of the bovine gene that orchestrated the manufacture does not become incorporated into the whey. Nor is it consumed by the process since the gene is still an integral part of the genetic makeup of Trichoderma fungiwhich are later separated from the whey product. And obviously since genes are so tiny (but are so powerful in their action), only a small amount was needed.
In all these ways, the copy of the bovine gene loosely sounds like a processing aid. From an FDA document on exemptions to labeling, processing aids are thus partly defined:
“…Substances that are added to a food during the processing of such food but are removed in some manner from the food before it is packaged in its finished form.”
Viewing the genetic code as a processing aid in this way, Perfect Day would be exempt from having to label their whey as animal gene-derived.
While it’s true that on its website the company describes its process as starting from animal genes, the phrase animal gene-derived is not specifically used there nor on the ice cream labels of brands (noted above) using its whey. This term is needed so consumers will know beyond a doubt what they are purchasing.
Many vegetarians and vegans do not buy or consume products manufactured with any animal-derived processing aids or carriers even if the food or beverage is otherwise vegan or vegetarian. Animal rennet in cheese making is the prime example. Another is gelatin in fruit drinks or butter/margarine.
They may not want to use Perfect Day’s whey based on similar reasoning. These individuals may not see this whey as “non-animal” or “animal-free.”
If this whey were added to “plant-based” products or items labeled as “vegan” or “vegetarian,” as it already is (see Nick’s ice cream brand above), it could lead to confusion and discontent. It would make some people feel misled, as if products intended for vegetarians and vegans were now covertly tainted with an animal ingredient. In this case, it’s a microscopic gene inserted into fungi responsible for the very existence of the ingredient.
With more animal gene-derived ingredients under development, such as casein (milk protein) and milk fat in the case of Perfect Day, and other animal gene-derived ingredients from other startups that The Vegetarian Resource Group will feature in upcoming blog posts, vegans and vegetarians are advised to seek more information from companies claiming their ingredients or products are “animal-free” or “non-animal.” Find out if the genes are animal-derived or not.
(Under current circumstances) I predict that companies will eventually drop these terms entirely and just call their originally animal- or dairy-derived product “vegan.” If they do, they’ve supplanted the term vegan and redefined it.
“Animal gene-derived” recommendation for labeling
The VRG recommends that all food and beverage companies be clear about the source(s) of all their ingredients on their product labels, websites, and promotional materials. This recommendation applies also in cases where the only animal ingredient was an animal’s gene used to direct its manufacture.
It is only when companies are totally informative about how their ingredients were made will vegetarians and vegans, as well as others with special dietary preferences, be able to purchase and consume foods and beverages with total confidence about what they’re getting.
Stay tuned to this blog for more posts on other startups producing “animal-free” or “non-animal” ingredients.
NOTE FROM THE BLOG EDITOR: Vegetarians and vegans will have different viewpoints on these issues. The Food and Drug Administration and the United States Department of Agriculture have been asking for testimony for the development of labeling standards re foods from cultured animal cells. With clear labeling, consumers will be able to make their own decisions.
For information on other ingredients, see https://www.vrg.org/ingredients/index.php
To support The Vegetarian Resource Group research, donate at vrg.org/donate
The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
