The project SeaCH4NGE seeks to answer this question.
Two feeding experiments with dairy cows on the one hand and cattle on the other were carried out at the University of Reading, UK, in the second half of this year. Both of these feed experiments have recently been completed and the staff of Matís' chemical department are competing to measure the chemical content of the products.
In the next few days, research will also be carried out on the taste and texture of the products. Sensory evaluation is performed on both dairy products and meat. The first results from the milk study carried out at the University of Reading seem particularly exciting. Clever consumers might find a slight difference in the taste of dairy products of this kind if such products come on the market. This week we at Matís also received many boxes of meat from the feed experiment which will be used to check if there is also a difference in the meat!
The research team in the SeaCH4NGE group is looking forward to seeing and compiling all the results of measurements and research from the project, which will end at the turn of the year.
Below you can see portraits from the current research work.
