![]() ![]() Secretary of Agriculture Ann Veneman and Leonardo DiCaprio, and moved into an even-larger space in Wareham Development’s Aquatic Park Center campus last year. It recently formed a Sustainability and Health Advisory Council, which includes former U.S. Perfect Day debuted in West Berkeley in 2014 and has since grown from a group of four to roughly 200 employees worldwide, with an R&D hub in India and a joint lab in Singapore. “It’s kind of a reductionist approach to food, but if we can create milk proteins without any need of cows, we can make everything you love about dairy in a much more sustainable way.” These are the proteins responsible for milk’s functionality, what gives it the mouthfeel and the taste and just the dairy deliciousness,” says Briggs. “There are two core milk proteins in milk, a whey and casein. They thought, ‘What is it that makes dairy, dairy?’ The answer they came up with was proteins. “But it just wasn’t the same thing as stretchy cheese on pizza, or silky yogurt, or creamy ice cream.” “They would open their fridge and it was stacked with all of these plant-based options that were fine, right?” says Briggs. A few years ago, co-founders Ryan Pandya and Perumal Gandhi were struggling to find a decent vegan alternative to dairy. There’s also the fact that many dairy substitutes taste like poor imitations of the real thing, which is actually behind the origins of Perfect Day. Visit Discovered in Berkeley to find more stories about innovative local businesses.Check out Perfect Day’s recently launched Knowledge Base to learn more about their dairy, technology, and sustainability.Learn about Berkeley food-tech startups, among others, on the Berkeley Startup Cluster website.“We ran the numbers, and if we partnered with the dairy industry to use Perfect Day protein in just 5 percent of their products, we’d save 12.3 million metric tons of greenhouse-gas emissions – equivalent to the carbon emitted from every single car registered in the city of Los Angeles,” says Nicki Briggs, Perfect Day’s vice president of corporate communications. ![]() Why rejigger something that’s worked for farmers and consumers for millennia? One reason is the impact the traditional dairy-making process has on the environment. Welcome to the future of dairy manufacturing, where the dairy aisle is more diverse. ![]()
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