business news in context, analysis with attitude

Today, we have an extended conversation with David Bucca, the CEO of Change Foods, who is using a technology called "precision fermentation" to create dairy products - no cows required.  Now, I'm fascinated by this stuff, even if I don't completely understand it (as I point out to Bucca, I haven't taken a science class since 1971).  But the implications are extraordinary, both in terms of the food supply and sustainability issues, and I wanted to know how this would affect retailers and suppliers, and what they can do to engage with and embrace the process.


You can find out more about David Bucca and Change Foods here.

If you'd like to listen to this conversation as an audio podcast, click below.