Taste of future: crafting new dairy products
Next-generation milk, cheese and yoghurt ingredients produced using precision fermentation will be among the first developed by Australia’s Food and Beverage Accelerator (FaBA). A team led by Associate Professor Esteban Marcellin from The University of Queensland’s Australian Institute for Bioengineering and Nanotechnology (AIBN) will work with industry partner All G Foods developing nature-identical proteins for dairy ingredients and products. FaBA Director Dr […]