San Francisco-based Change Foods – one of a small group of startups making 'animal-free' dairy ingredients using microbes instead of cows - plans to launch its first consumer products (cheese) in 2023. FoodNavigator-USA got into the weeds with founder and CEO David Bucca in part two of its ‘Disrupting the Meat and Dairy Case’ series yesterday.
Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?
Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?