The global dairy industry is changing. Among the disruptions is competition from food alternatives not produced using animals – including potential challenges posed by synthetic milk.
Synthetic milk does not require cows or other animals. It can have the same biochemical make up as animal milk, but is grown using an emerging biotechnology technique know as “precision fermentation” that produces biomass cultured from cells.
More than 80 percent of the world’s population regularly consume dairy products. There have been increasing calls to move beyond animal-based food systems to more sustainable forms of food production.
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