“Precision fermentation” and the future of NZ food – Expert Reaction

The EPA has approved an application from Daisy Lab to scale up its work on “precision fermentation.” In this case, yeasts are genetically modified so that when they are fermented they produce a protein like whey or casein—with any GM organisms harvested out of the final product.

This is a companion discussion topic for the original entry at https://www.sciencemediacentre.co.nz/2024/05/16/precision-fermentation-and-the-future-of-nz-food-expert-reaction/