US start-up Perfect Day has launched its limited-edition vegan and lactose-free ice cream made with flora-based dairy protein. This is the first time that the company – which specializes in the research, development and production of animal-free dairy – has released a product for consumers to taste. The proteins are identical to those found in cow’s milk but are created through a fermentation process similar to the manufacture of vitamins and amino acids. Following the successful unveiling, Perfect Day is looking to collaborate with other brands in order to incorporate the protein into more products.

Speaking with FoodIngredientsFirst, Perfect Day CEO and Co-Founder Ryan Pandya explains how the possibilities for this flora-based protein do not end at ice cream. “To bring it into perspective, the Perfect Day ice cream started with our protein, which we then made into milk, which was then used as the base of the ice cream. Any other dairy products that can be made with milk are fair game, as well as any other products that benefit from nutritious and functional protein,” he says.

“Across all these opportunities, we’re looking forward to working with brands and big names in dairy in the near future to help make it all a reality.”

Perfect Day has been developing and scaling a method for producing functional, nutritious protein using fermentation of microflora since 2014. The process for producing the protein involves adding genes essential to producing milk protein to Trichoderma – a type of microflora – and letting the dairy flora ferment plant sugar into whey and casein. This gives food products the nutrition, texture and taste of conventional dairy, according to the company.

“We wanted to get this right and not put anything less than perfect out in the world for people to try. While it was more a will of patience than a challenge, it took years to make sure the flora-based protein we created was the best it could be,” explains Pandya.

Pandya also acknowledges that while Perfect Day is the only company developing flora-based dairy, a few other companies are using a similar model using fermentation to create ingredients and products. “Perfect Day is the first to bring a product to market for people to actually taste and to use the term ‘flora-based’ to try to educate consumers on this new category,” he says.

The now sold-out ice cream was available as a bundle of three flavors – Vanilla Salted Fudge, Milky Chocolate, Vanilla Blackberry Toffee – and costs US$60 (plus US$40 for delivery) for the three pints. “We decided on the cost based on consistency with other premium direct-to-consumer ice creams shipped on dry ice. We recognize that it’s expensive for the average consumer, and that’s why we plan to follow up with a much wider distribution and lower price point in the future,” Pandya notes.

While the product was only available for shipping in the contiguous US, the company plans to work with international companies of all sizes to use its protein in various food products.

“At this time, we are focused on forging partnerships with brands and food manufacturers, but from time to time, you may see us launch limited edition products like this online. Long term, Perfect Day will be everywher you find milk today – with brands both big and small, in retailers and restaurants and e-commerce and every country in the world,” Pandya says.

Sustainable ice cream
Pandya explains that sustainability is a primary inspiration for creating the product. “The environmental impact was a major driver and one we’re working on daily as we continue to grow as a company. Additionally, we hope to improve the taste and texture of existing vegan products on the market. We’re excited to see how our flora-based protein can continue to drive interest in not just vegan products, but also products that taste just like delicious animal products – without the need for animals.”

“Our goal has always been impact – to pave the way for a kinder, greener planet,” adds Perumal Gandhi, Co-Founder of Perfect Day. “The best way to achieve this will be to work with food companies that already purchase huge amounts of dairy ingredients. While our B2B deals come to fruition, we are eager to share our progress with the world.”

Last year, the company partnered with agricultural processor and ingredients giant, Archer Daniels Midland, to optimize and scale up the production of dairy proteins.

This innovation comes at a time when the spotlight has been on the dairy industry to become more sustainable. Chobani launched its “Milk Matters” program last week, which aims to support the economic, environmental and social impacts of milk. Danone is heading the “Farming for Generations” alliance with seven other agricultural sector players, including DSM. The collaborations will use data gathered over the next three years to help dairy farmers adopt more sustainable regenerative farming practices.

Meanwhile, plant-based dairy alternatives have been on the rise, with Parmela Creamery raising over US$1 million in seed funding for cashew-based cheeses. Silk is also expanding its Oat Yeah Oatmilk range to include vegan yogurts.