Cheese of the future: Consumers open to animal-free alternatives

In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a familiar flavor and texture. Supporters hope that this will lead to more sustainable food production, as nutrient-rich proteins can be produced using fewer resources. But will consumers accept such products? In so-called precision fermentation, egg and milk proteins are produced with the help of bacteria, yeasts or other fungi. This results in foods such as milk or cheese with a familiar flavor and texture. Supporters hope that this will lead to more sustainable food production, as nutrient-rich proteins can be produced using fewer resources. But will consumers accept such products? Social Sciences Phys.org – latest science and technology news stories