C&E News: Can Start-ups Make Us Love Animal-free Dairy?

Firms bet on engineered microbes to make sustainable cheese and other products from sugar instead of milk.

The pairing of milk and fermentation has been around for about 9,000 years—since soon after Neolithic people domesticated milk-giving animals. By harnessing naturally occurring yeast and bacteria, ancient farmers could store milk products for days or weeks. The ready availability of nutrient-dense foods like cheese and yogurt helped power the growth of early civilizations.

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