About this episode

The episode discusses the development of dairy-free milk proteins from soybeans by the team at Mozza.

The proteins that give cheese its unique elasticity and eating quality are challenging to create outside of the cow. However, the team at Mozza has developed a method to generate the milk proteins in soybeans, exploiting the potential massive scale of field crop production, and providing a dairy-free source of these important proteins. Today's podcast interviews Adam Tarshis and Dr. Cory Tobin from Mozza.

People in this episode

Host: Dr. Kevin Folta

Guests: Adam Tarshis, Dr. Cory Tobin

Topics covered

• dairy alternatives
• plant-based proteins
• food science
• biotechnology
• sustainable agriculture

Keywords

• milk proteins
• dairy-free
• cheese elasticity
• biotechnology
• plant-based
• sustainable food

Mentioned in this episode

Organizations: Mozza

Products: milk proteins, cheese

Places: soybeans

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