There are no more 'muuuu cows'. Milk is being made in the laboratory
If lab-grown meat is something of the future, lab-made milk has already arrived.
Dozens of companies are creating milk in the laboratory in recent months. How? From yeast or fungus. The products of these companies, made with milk, are already on store shelves in the form of yogurt, cheese and ice cream, often labeled "animal-free", meaning not from animals.
The emerging industry, which calls itself 'precision fermentation', has its own trade organization and major food manufacturers such as Nestlé, Starbucks and General Mills have already signed on as customers.
Rapid progress in this area has sparked hopes for a revolution in the dairy industry. Precision milk has no cholesterol, lactose, growth hormones or antibiotics (although those with milk allergies should be careful).
Another positive aspect is the avoidance of greenhouse gas emissions around the world that are caused especially by cows.
The industry is also likely to contend with Americans' growing concern about processed food.