Hybrid Dairy
Building on PlanetDairy’s success in hybrid shredded cheese and hybrid milk to accelerate the commercial adoption of hybrid dairy, to cut emissions by 20-60% while maintaining the full taste, nutrition and functionality of traditional dairy.
The dairy industry is responsible for more than 30% of food-related CO2e emissions and has traditionally struggled with slow impact reduction. Our solution allows retailers and food manufacturers to offer hybrid dairy solutions that deliver the full dairy experience with 20-60% lower CO2e emissions.
The outcomes of the project will benefit multiple stakeholders:
Retailers: seeking sustainable dairy alternatives through branded and private label solutions
Food Manufacturers: incorporating dairy as an ingredient – especially pizza and ready meal makers
Consumers: desiring climate-friendly yet high-quality dairy options
Regulatory bodies: supporting transparent, verified CO2e claims via LCA studies
Our hybrid dairy approach supports protein diversification for a more sustainable diet, circular economy benefits, and sustainable food production practices, driving impact across the entire dairy value chain.
The project partners are PlanetDairy, ICA Gruppen and Aarhus University.
Project lead
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