The food revolution has taken center stage in the early 2030s with groundbreaking microbial processes that enable the production of essential proteins for food without the need for animal agriculture. This innovative approach not only reduces land usage but also significantly lowers costs, marking a transformative shift in the food industry reminiscent of the industrial revolution.
The dairy sector was the first to undergo substantial changes as traditional production methods became obsolete. Milk, primarily composed of water, sugar, and a small percentage of fat, relies on two main proteins: casein and whey. This new technology opens the door for sustainable alternatives to conventional dairy products, aligning with the growing demand for eco-friendly food options.
