Those Vegan Cowboys

Those Vegan Cowboys is a dairy product producer focused on creating cow-less milk and cheese alternatives that replicate the taste of traditional dairy products. Operating from their NewMilkLab at Ghent University, they employ a team of "cowboys" who collaborate with scientists and members of the traditional dairy industry to develop vegan milk proteins via microbial fermentation. The company aims to produce not only cheese but also essential dairy proteins, like casein, through this innovative microbial process. Chief Cowboy Jaap Korteweg emphasizes that the introduction of a "stainless steel cow" into dairy production represents a natural evolution of the industry, historically transitioning from hand milking to automated systems. This method is portrayed as a more efficient means of production, freeing cows from the burdens of traditional dairy farming, which is criticized for its negative environmental impacts. Those Vegan Cowboys advocate for a significant reduction in environmental footprint, proposing that their cheese can be five times more effective than conventional milk production. Additionally, the company envisions a future where farmers thrive alongside this technology, providing them with enhanced production capabilities while maintaining a collaborative spirit. They are committed to sustainability, aiming to feed the world’s growing population using only 40% of current farmland, promoting a circular, organic approach to agriculture. The company actively encourages collaboration with farmers to advance this vision and integrate their innovations into the existing agricultural landscape.