Andrew Barnes, businessman, highlights risk to dairy industry from plant-based alternatives

Andrew Barnes, businessman and philanthropist

Andrew Barnes, businessman and philanthropist, looks at changing food consumption patterns, largely due to the realisation that traditional farming practices are no longer sustainable as a result of climate change. He examines the rapid innovation in plant-based food alternatives, which replicate the taste and texture of traditional dairy and meat products, and which are becoming increasingly more affordable.

“The rise of alternatives to cow’s milk has happened sharp and fast; walk down Ponsonby Road and see cafés advertising barista-friendly, locally produced oat milk brands … all are widely available in supermarkets.”

He also examines the technology of yeast fermentation of dairy protein as a substitute for milk, with predictions that this lab-produced product will be widely available – and cheaper than cow’s milk – within 10 years. Interestingly, Fonterra has recently brought a minority stake in a US-based biotech company which produces fermentation-based complementary nutritional products, that co-exist alongside animal proteins such as cows’ milk – the writing is clearly on the wall.

These fast-changing consumption and production patterns also herald opportunity for those producers able to adapt quickly: “The growth of the alternative milk category means new opportunity for a farming sector under heavy pressure to cut herd sizes – or exit dairy altogether – to meet emissions targets”.

He concludes that central government needs to set out a clear strategy to support innovation in the sector, including harnessing ACC and NZ super funds to invest in the required research and development.

The full article is available on the 'Country' section of the online edition of CHB Mail (26 May 2022, p.15)