Precision fermentation uses genetically engineered microbes such as yeast or fungi to produce ingredients, including the dairy proteins found in cow's milk.

Aspects of the process have been used since the 1980s, but recent advances in technology are leading to new kinds of food production possibilities, including viable alternatives to cow's milk.

In those formulations, milk proteins are added to a mix of plant-based fats and sugars – so there's no lactose or cholesterol – plus many of the vitamins and minerals you would usually find in cow's milk.