Dairy Reinvented
Jared discusses the innovative approach to creating dairy products without lactose, emphasizing the importance of casein micelle for texture and functionality. By utilizing plant-based fats initially and eventually incorporating animal-free lipids, they aim to replicate the complete dairy experience while allowing for customization of nutritional components like cholesterol and saturated fat. This could provide a solution for those with dietary restrictions.In this clip
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Future of dairy | Dr Jared Raynes
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