Precision fermentation and animal-free dairy
Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy.
It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more.
It is a technology that could transform the way we understand animal-free dairy.
And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand?
In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it.
Garrett Broad, Associate Professor of Communication Studies, Rowan University
Garrett Broad, PhD, is an Associate Professor of Communication Studies and a member of the Catalysts for Sustainability Initiative at Rowan University. His research explores the relationship between 21st century social movements, innovations in media and technology, and the contemporary food system.
He is the author of the book “More Than Just Food: Food Justice and Community Change”, as well as a variety of articles on food’s relationship to environmental sustainability, economic equity, the public’s understanding of science, and the health of humans and non-humans alike.
He has published widely on the alternative protein sector and cellular agriculture, drawing from a mixed set of qualitative, quantitative, and critical research methods to examine the activities of industry actors as well as public opinion on the topics.
Oscar Zollman Thomas, Analyst, Formo
Using real proteins and traditional cheese-making techniques, Formo creates products with the same taste, texture and nutrition as traditional dairy.
Along with the world’s first animal-free Michelin starred chef, its team of cheese champs is working on bringing you the goods in no time.