Yes, you read that right. Microbes are now being genetically engineered to produce animal-free proteins or fats that can be used to create a wide range of food products such as milk, cheese, ice-cream, yogurt, chocolates and even egg proteins. This innovative and sustainable process is currently being explored by the food industry as it helps to lower greenhouse gas emissions significantly as compared to the more traditional method in which cattle and hens are domesticated to obtain milk and eggs respectively.
Read on