11 Aug 2022 --- The use of precision fermentation is growing more prevalent, as researchers are continuously scaling its potential to create classic animal-based products without the animal. In this process, microbes are harnessed to act as microscopic “factories” that produce food ingredients, like cowless casein. This emergent technology has evidently forged a whole new food category of its own, with authentic cheese, ice cream, milk and coloring agents, building upon its growing roster of innovative applications.
