Cows — and the methane they produce — are a major contributor to the overall greenhouse gas emissions of the dairy sector. Taking them out of the equation could be a net environmental positive.

Alternative methods that use fermentation to produce dairy proteins could significantly cut the environmental cost of milk, cheese and ice cream.

In a study released first to Axios, independent researchers tapped by Perfect Day found the company’s process produced more than 90% less greenhouse gases, required 20% to 60% less energy, and used more than 96% less water per kilogram of protein produced compared to conventional bovine dairy protein.