Do the economics of precision fermentation stack up for animal-free dairy? скачать в хорошем качестве

Do the economics of precision fermentation stack up for animal-free dairy?

Once upon a time, dairy proteins were made exclusively by lactating mammals. These days, you can express them in genetically engineered plants, grow ‘lactating’ mammary cells in culture, or engineer microbes to express whey and casein in fermentation tanks. But is there a market for ‘animal-free’ dairy? Is making it via precision fermentation commercially viable, and how do you talk to consumers about dairy… minus the cow? To discuss some of the challenges and opportunities in the nascent space, AgFunderNews caught up with five startups in the field: • Roni Zidon-Eyal, VP business development, Imagindairy (Israel) • David Bucca, founder and CEO, Change Foods (US) • Christian Poppe, director global public affairs, Formo (Germany) • Jason Rosenberg, head of business development, Remilk (Israel) • Ben Berman, founder and CEO, Tomorrow Farms (US) Read more at AgFunderNews: https://agfundernews.com/do-the-econo...