National Geographic: Milk Grown in a Lab Is Humane and Sustainable. But Can It Catch On?
Work progresses on producing milk (and meat) from yeast, enzymes and some additives. If it were only that simple. The article describes how this work is driven in good part for ethical and sustainable reasons. As someone who went vegan many years ago, and is now a reluctant vegetarian, the theme resonates.
I also think about the marketing challenges ahead, and in the end assume it will all come down to taste … and cost. If a pound of cheese someday ends up costing $200 (or a steak costs $500), and this alternative is $5, that will be a powerful incentive to change behavior.
Here’s a link to the article.