Precision fermentation is transforming dairy, creating lactose-free milk made without cows. Strive Nutrition’s FREEMILK uses real dairy proteins – identical to those in cow’s milk but produced sustainably through fermentation – to offer the taste and nutrition of milk with fewer emissions and less sugar.
In 2024, global plant-based retail sales reached $28.6 billion thanks to accelerated interest in meat analogs in Europe and the Asia-Pacific regions. Domestically, although sales stagnated in 2024, there are many indicators that it will soon rebound.
The alt-seafood sector has been rife with innovations – from alt-calamari to black cod. However, a wave of recent bankruptcies within the category suggests that consumer adoption rates haven’t quite kept up.
With the world’s population expected to reach nearly 10 billion by 2050, manufacturers are looking for unique solutions to satisfy the growing consumer base’s nutrient-dense needs. Can precision fermentation be the key?
