A technology developed in New Zealand is now being used by an Iowa dairy to produce a type of milk that’s new to the U.S. Dr. Andrew Clarke, the chief science officer for A-2 Milk Company, says each serving contains two grams of A-2 beta-casein protein, which may allow millions of consumers who’ve sworn off milk to drink it again.
Clarke says, "This unique protein profile leads to a difference in the breakdown of protein during digestion. Testimonials from consumers that are not drinking milk in the New Zealand and Australian markets, and now in the Midwest, reflect that this milk is more agreeable for them."
Clarke is a native of New Zealand, where he says dairy is the economy’s backbone. He says A-2 Milk may be a perfect solution for the 30-to-50 million American consumers who have abandoned dairy products.
Clarke says: "A-2 milk does contain lactose, however, the unique yield of digestive fragments may in some cases help promote digestive function. This has been reflected in consumer feedback in a number of markets now and we’re very excited about this."
The milk is sourced at a dairy in Firth, Nebraska, and is processed, bottled and packaged in Clarinda, Iowa, at the dairy company, Naturally Iowa. Clarke says the milk only comes from certain cows. Clarke says, "A-2 milk is taken only from a select few cows, cows which produce only the A-2 type of beta casein. Now, the milk is sourced from cows which aren’t genetically-modified or genetically-engineered. They’re identified through a non-invasive D-N-A test. Cows that are identified as producing only the A-2 protein in their milk are then segregated to be milked separately."
Clarke says the price of A-2 milk will be somewhere between traditional milks and the organics. It’s being sold in the Midwest exclusively through Des Moines-based Hy-Vee stores. For more information, visit: www.a2milk.com .