Welcome to the weekly Food Tech News round-up, where we gather recent stories you might have missed. This week a few pieces caught our eye, including a recently published consumer acceptance study on precision fermentation, a new facility for seaweed-based cattle feed, a university in Singapore offering an alternative protein course, and Busch Light dropping beer from a helicopter.

Consumer acceptance study on precision-fermentation-derived dairy products

Formo (formally LegenDairy), a Berlin-based alternative dairy start-up, announced this week that it co-published what it is calling the first-ever consumer acceptance study on precision fermentation-derived dairy products. The study was published in the peer-review journal “Frontiers in Sustainable Food Systems.” A little over 5,000 people from the U.S., the U.K., Brazil, Germany, and India were surveyed on their attitudes towards animal-free dairy products,…

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