Milk shake: Why the future of dairy looks scary
(WorldNews New Zealand)

At a lab in San Francisco, scientists working for New Zealand synthetic dairy start-up New Culture are trying to work out how they can produce mozzarella that looks, tastes and - very importantly - stretches like the real thing. Across the Pacific at home in Auckland, the company`s founder, Matt Gibson, says, as a vegan himself, the plant-based cheese offerings that refuse to melt properly and fail to satisfy in the taste department drew him towards exploring yeast fermented dairy protein, that cuts out the need for cows. Plant-based diets are moving from niche to mainstream as consumers become more aware of the issues of animal welfare, climate change and pressure to feed the growing...