The project focuses on the full production process; researchers will look into key areas such as:

• Allergenic properties of the dairy proteins produced by microbes
• The biochemical differences between these proteins and dairy proteins for food fraud
• Mitigate potential food safety hazards throughout production
• Consumer attitudes and acceptance of precision fermentation products

This research is an exciting and key step in ensuring the safety of this industry and increasing consumers' trust in animal-free dairy proteins. This project is in collaboration with Dutch Top Sector Agri & Food, Wageningen Food Safety Research, Wageningen Food & Biobased Research, Wageningen Plant Research, Wageningen University - Marketing and Consumer Behaviour Group, NIZO Food Research, National Institute for Public Health and the Environment (RIVM), and the private companies Those Vegan Cowboys, TurtleTree Labs, Fonterra, Abbott Laboratories, and Real Deal Milk.

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