Startups are producing real dairy without a cow in sight
Can precision fermentation eat plant-based milk’s lunch?
IT LOOKS LIKE cheese. It smells like cheese. It tastes like cheese (specifically mature cheddar). And it is cheese—at least under the microscope. “Synthetic dairy” is made with the same ingredients as the conventional sort. But instead of getting the main ingredient from a live ruminant, Better Dairy, a three-year-old British cheesemaker, derives some of it from yeast. These microbes are fed sugar, which they then convert into milk proteins in a process which is similar to brewing.
This article appeared in the Business section of the print edition under the headline “A new big cheese”
Business July 22nd 2023
- Tesla’s surprising new route to EV domination
- Workplace advice from our agony uncle
- Can a Czech billionaire rescue Casino?
- The winners and losers from the $69bn Microsoft-Activision mega-deal
- Startups are producing real dairy without a cow in sight
- A battle of rickshaw apps shows the promise of India’s digital stack
- Hollywood’s blockbuster strike may become a flop
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