this post was submitted on 16 Jun 2023
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I don't think the article mentioned it and I'm not really familiar with the science, so I'm somewhat confused about this comment in the article. Does this mean that people who are allergic to casein itself can eat their new formula, or is this just a weird way of saying people who are allergic to lactose and similar things can eat products with this casein?
The article is science journalism at its worst. As a person with a background in biochemistry I can't tell you what they mean from the article. A plant based source of casein is likely to be a homolog, not the same thing, and there's no way they're actually making something "molecularly identical" to cheese. What they mean, I think, is that a plant-based casein source should be able to make cheese-like foods behave more like cheese in terms of mouth feel and melting properties. Then because they're writing sensationally they have to say bullshit like "nolecularly identical" for some reason.
I don't know what the crossreactivity would be for plant based caseins. If you have a serious CMP allergy you might want to get help from an allergist before trying this stuff.
It's just an ad to hype up stocks and funding for another unnecessary luxury product that enriches capitalists who have a history of testing on animals while making the general public think veganism is for rich white ppl