This is definitely intriguing. I initially thought it was just the same process that lab-grown meat startups use, but it's actually a bit more novel.
They're tweaking bacteria to munch on plant fats, which is honestly pretty neat. It seems like this could provide solutions where plant-based milks have faced difficulties. I'm down for less gums and preservatives in vegan alternatives, sounds like a step in the right direction.
Even so, I'm keen to get a balanced view. I'd like to see more research, and hear some opinions from folks who aren't directly profiting from this.
Yeah so they engineer yeast or bacteria to produce whey. It's called precision fermentation and is really cool. There's a cream cheese that uses this technique that is really good.
That's not too bad. I hope the cost will continue to sink (though I'll stick with "real" plant milk)
