This is definitely intriguing. I initially thought it was just the same process that lab-grown meat startups use, but it’s actually a bit more novel.

They’re tweaking bacteria to munch on plant fats, which is honestly pretty neat. It seems like this could provide solutions where plant-based milks have faced difficulties. I’m down for less gums and preservatives in vegan alternatives, sounds like a step in the right direction.

Even so, I’m keen to get a balanced view. I’d like to see more research, and hear some opinions from folks who aren’t directly profiting from this.