Are lab-grown dairy proteins truly identical to natural dairy? New study raises questions

University of Nevada, Reno research finds key differences in animal-free dairy proteins that may impact gut microbiome diversity

Lead author and Ph.D. candidate Matt Bolino (left), working under the mentorship of microbiologist Steven Frese (standing), led the lab experiments comparing how the structural differences between lab-made whey protein and the kind that comes from cows affect gut microbes. Photo by Scott Thompson.

Lab-grown vs. natural dairy: what’s really the difference?

For years, food innovators have promised that lab-made dairy proteins are a one-to-one match with those from cows. But new research from the University of Nevada, Reno suggests otherwise. The study, published in Microbiology Spectrum, reveals that while synthetic whey looks and tastes like the real thing, it carries fewer types of protein and different molecular “decorations” that could influence how our gut bacteria respond.

In lab tests, cow’s milk whey supported a more diverse and beneficial microbiome, while the yeast-derived version led to lower diversity — a finding that could have ripple effects for nutrition, health, and the future of “animal-free” food.

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