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At the same time, the path forward is clear and within reach, and for some dairy products, similar pricing can even be achieved today using this approach, so it’s only a matter of time before our Israeli “micro cows” achieve the same feat as the Israeli cows in barns across the country. At Imaginary, for example, unique AI technology developed at Tel Aviv University is used to guide the development of microorganisms to achieve high yields of milk proteins, but each company has a different approach to solving challenges and reaching target price goals.
While dairies across the country are increasing milk production by breeding the best cows (the ones that produce the most milk), food tech companies are taking inspiration from modern Israeli agriculture and using biotech methods to successfully “breed” our good microbes, the ones that make great milk and produce the most protein.
Either way, we foresee a change and diversity in supermarket milk coolers, a change that will bring consumers products with new high-quality protein sources that taste the same as the beloved classics and without the environmental impact of raising animals so that we can continue to eat these products, without which the Pentecostal table is incomplete, and will continue to do so for many generations to come.
Written by Dr. Eyal Efergan, Co-founder and CEO of Imagindri
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