11
Jul
Cheese, with its strong cultural significance and sensory allure, has been a treasured part of diets worldwide for a long time. Whether it's melted on pizza, matched with wine, or layered onto a sandwich, it remains one of the most adored foods internationally. However, a subtle shift in food science is offering a novel approach to create this well-known product—without involving the cow. Lab-created, or to be exact, precision-fermented cheese is set to make its way into the market. Still, the crucial query is: will it be embraced by consumers?Unlike cheeses made from plants that utilize nuts, oils, and starches…