The game-changer is the precision fermentation process, which will enable a new wave of fermentation-based dairy products to appear in stores over the next few years.Įmma Ignaszewski from the Good Food Institute, a non-profit that supports plant-based food, describes precision fermentation as “ a process for producing alternative proteins and other ingredients without animals. Because scientists have figured out how to make real cheese, identical in taste, texture and nutritional profile to traditional dairy without using a cow.
Not cheese substitutes made from coconut or cashews, but actual cheese. In the near future, vegans will be eating real cheese, according to leading players in alt-dairy.
Hallmarked as the third pillar of alt-protein, precision fermentation can harness real dairy proteins to make vegan cheese without the animals.
0 kommentar(er)
