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Precision Fermentation - Animal-free dairy

@PrecisionFree

A layman ‘stalking’ PF, with a particular interest in the impacts PF may have on NZ & Australia's dairying communities. (❤️ doesn’t necessarily = endorsement.)

Joined April 2022
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It's safe to say that @annaballa9 knows PF. Also, as a dairy farmer Anna has as much skin in the game as anyone you could care to ask. She's building a brilliant repository of PF intel/info on LinkedIn - search for Navigatethefuture - if you'd like to be kept in the know.


I find myself re-watching parts of @MilkedFilm & ending up... 🤔 😳 🐄 📉 For instance, tonight: “NZ’s dairy exports could be wiped out without a single consumer changing (their purchasing) behaviour... This is all a B2B disruption.” Tony Seba, RethinkX Co-Founder.


“The real cost of dairy”... Otago Daily Times odt.co.nz/opinion/editor… Interesting editorial. Reinforces an issue touched on in Amy Taylor’s Milked. (BTW I’m staying🇨🇭in the debate - trying to view it from all angles. Mentioning Amy’s doco isn’t an expression of endorsement.)


Precision Fermentation - Animal-free dairy Reposted

Animal-free dairy start-up @Remilk_Foods plans to build its first fully-owned large-scale production facility in Denmark. The local gov't has been supportive, with one rep calling the move "an important step toward an even more sustainable future for food."foodnavigator.com/Article/2022/0…


Precision Fermentation - Animal-free dairy Reposted

Can finally share! We're building the world's LARGEST #precisionfermentation facility, in Denmark, which will replace 50k cows annually, and is part of the trailblazing @KalSymbiosis circular approach to production, turning #wastestream in one company into a #resource in another.


I've been seeking the flip-side of the Milked story, presuming somebody's prepared to call BS on the claims. But, so far... zilch. Everything seems 2B pointing in the same direction. But don't take my word for it. Hear what Vince Werner has to say. youtu.be/CXYg-qt4OCc

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Tweet # 1! Why am I "stalking" Precision Fermentation? What's driving my interest? Why should I care about it? (Why should anyone with even the smallest slither of skin in the dairying industry be interested?) I don't know, yet. But hope to find out. Starting, now.

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