Precision Fermentation-Enabled Dairy – Top-Down vs Bottom-Up Approach – The Product Pipeline:
Time: 9:45 am
day: Workshop A
- Traditional dairy production utilizes liquid milk as the base ingredient (a very complex composition) – isolating the relevant building blocks (i.e., protein, fats, etc.) for each application (Top-Down approach)
- Precision fermentation delivers isolated components (Botton-up approach)
- Contrary to what may be expected – There will be more derivative product applications (i.e., cheeses, yogurts, ice creams, etc.) than liquid milk in the early years from fermentation-enabled dairy (contrary to plant-based alternatives).
- Discussion on the projected pipeline as well as comparisons to plant-based alternatives and traditional dairy farming.