Abstract: The global dairy industry is at a crossroads, facing growing scrutiny over its environmental footprint, ethical concerns regarding animal welfare, and increasing demand for healthier, more sustainable food alternatives. In this evolving landscape, cell-cultured milk—also known as lab-grown or animal-free milk—has emerged as a groundbreaking innovation within the field of alternative dairy. Unlike plant-based substitutes, cell-cultured milk is produced using precision fermentation and biotechnology to replicate the molecular structure of conventional dairy, including key proteins such as casein and whey. This technology offers the potential to deliver products that closely mimic the taste, texture, and nutritional profile of traditional milk, while significantly reducing greenhouse gas emissions, land use, and water consumption. This review paper explores the scientific principles underpinning cell-cultured milk production and provides a comprehensive analysis of its opportunities, including enhanced food safety, ethical production methods, and the ability to tailor nutritional content. It also delves into the major challenges that could hinder its mainstream adoption, such as scalability issues, high production costs, regulatory uncertainty, and consumer skepticism. Furthermore, the paper compares cell-cultured milk with conventional dairy and plant-based alternatives across nutritional, environmental, and economic parameters. As the technology rapidly advances, the review emphasizes the need for multidisciplinary collaboration across science, policy, and industry to address existing barriers and unlock the full potential of cell-cultured milk as a viable, sustainable alternative dairy source for the future.
Keywords: Cell-cultured milk; alternative dairy; precision fermentation; cellular agriculture; dairy innovation
Author: Tanya Tripathi, Anshika and Deepshikha Thakur
doi: https://doie.org/10.10346/AE.2025436553
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