Svenja explores the power of integration. While precision fermentation has made significant strides in producing individual dairy proteins like whey and casein, cell-cultivated milk presents a holistic approach that mimics the full complexity of traditional milk. Together, these technologies offer a complementary path forward—one that combines the efficiency of microbial protein production with the biomimetic richness of cell-based dairy.

This session will explore how these two innovations can co-exist and strengthen the global dairy market, providing sustainable, scalable solutions that cater to both industrial and consumer needs.