Traditionally used to make products like vitamins, precision fermentation has been gaining popularity as an alternative way to produce dairy. It harnesses the power of microorganisms and can be used to make all sorts of products like milk, cheese, yoghurt and more. It is a technology that could transform the way we understand animal-free dairy. And with the dairy industry expected to grow by around $300 billion by 2028, according to Statistica, could precision fermentation serve as a sustainable solution to meeting future demand? In this episode of the Food Matters Live podcast, we look at how precision fermentation works, the benefits and challenges of using the technology, and look at what the future might hold for it. Guests: Garrett Broad, Associate Professor of Communication Studies, Rowan University Oscar Zollman Thomas, Analyst, Formo