A groundbreaking technique has been developed by researchers from UCL and Edinburgh Napier University to extract tiny cellulose strands from cow manure and turn them into manufacturing-grade cellulose. This innovation, published in The Journal of Cleaner Production, has the potential to create cellulose materials more cheaply and cleanly than some current manufacturing methods.

The advance is a prime example of circular economy, which aims to minimize waste and pollution by reusing and repurposing resources wherever possible. Cellulose is one of the world’s most commonly used manufacturing materials, found naturally in plant cell walls. It was first used to create synthetic materials in the mid-19th century, including photographic film.

Today, cellulose can be found in everything from cling film to surgical masks, paper products, textiles, foods, and pharmaceuticals. Although it can be extracted organically, it is often produced synthetically using toxic chemicals. The new technique, called horizontal nozzle-pressurized spinning, is an energy-efficient process that doesn’t require high voltages like other fiber production techniques.

The researchers say implementing this technology would be a win-win situation for manufacturers, dairy farmers, and the environment. Dairy farm waste, such as cow manure, is a threat to the environment and humans, especially through waterway pollution, greenhouse gas emissions when it decomposes, and the spread of pathogens. By putting this problematic waste product to good use, the technology could be a huge boost to the global dairy farming industry.

The research team is currently seeking opportunities to work with dairy farmers to take advantage of the technology and scale it up. With existing pressurized spinning machines adaptable to the new process, adapting to the logistics of sourcing and transporting cow dung might be the greater challenge.

However, the environmental and commercial benefits would be significant. As animal waste becomes a growing problem globally, this innovation offers a beacon of hope for sustainable resource management. The team is excited about the potential impact on ecosystems and human health, making it a groundbreaking achievement in “dung-gineering.”

The article begins by highlighting the challenges associated with producing plant-based cheeses that meet the texture and taste expectations of consumers. Despite extensive research, it has been difficult to create a cheese alternative that is both sustainable and palatable. To address this issue, researchers at the University of Copenhagen have taken a novel approach – developing hybrid cheese made from a combination of milk and plant proteins.

Professor Lilia Ahrné explains the concept behind their research: “It’s really difficult to create a texture that matches regular cheese if you only use plant proteins. Therefore, our strategy is to get the best of both worlds by replacing as much milk protein as possible with plant protein, without compromising on taste and texture.”

The researchers have successfully developed a recipe for hybrid paneer, which consists partly of casein, the milk protein that is the main component of traditional paneer, and partly of pea protein. Their experiments show that at least 25% of the milk proteins can be replaced with pea protein while still producing a cheese with a texture, shape, and taste similar to the original product.

The increased pressure applied during the pressing process helped the hybrid cheese maintain a solid shape despite its relatively high plant-based content. This breakthrough has significant implications for the dairy industry, as it offers a more sustainable option that can reduce the climate footprint of cheese production.

Not only do hybrid cheeses lower the climate footprint, they can also have nutritional advantages. As Lilia Ahrné points out: “While dairy ingredients contribute with better protein quality (essential amino acids) and calcium, plant ingredients can bring dietary fibers to the product. So also nutrionally hybrid cheese has the potential to bring together qualities from both worlds.”

The researchers emphasize that further studies are needed to refine the taste experience before the cheese goes into production. However, their initial results demonstrate great potential for hybrid cheese as a sustainable and nutritious food option.

In conclusion, the development of hybrid cheese made with 25% pea protein is a significant breakthrough in the quest for more sustainable dairy products. This innovative approach has the potential to reduce the climate footprint of cheese production while also offering nutritional advantages. As research continues, it will be exciting to see how this technology develops and becomes a staple in our food industry.