Consumers open to animal-free alternatives

Credit: Future Foods (2024). DOI: 10.1016/j.fufo.2024.100411 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? Researchers at the University of Göttingen have found that a large proportion of German consumers are willing to try and buy cheese produced in this way. The results of the study have been published Read More