This is definitely intriguing. I initially thought it was just the same process that lab-grown meat startups use, but it's actually a bit more novel.
They're tweaking bacteria to munch on plant fats, which is honestly pretty neat. It seems like this could provide solutions where plant-based milks have faced difficulties. I'm down for less gums and preservatives in vegan alternatives, sounds like a step in the right direction.
Even so, I'm keen to get a balanced view. I'd like to see more research, and hear some opinions from folks who aren't directly profiting from this.
That's fascinating. Glad to hear a cow was not involved anywhere in the process.
Yeah so they engineer yeast or bacteria to produce whey. It's called precision fermentation and is really cool. There's a cream cheese that uses this technique that is really good.
Is that some kind of lab grown dairy milk? How much is it?
Around 6 bucks, from what I remember.
That's not too bad. I hope the cost will continue to sink (though I'll stick with "real" plant milk)
