A New Zealand dairy start-up based in San Francisco is making mozzarella that looks and tastes like the real thing, but it's made without the need for cows.
Matt Gibson's company New Culture is at the front of a wave lab-grown dairy, know as cellular agriculture. But as biotechs like his work on scaling-up their production of synthetic dairy proteins, New Zealand dairy producers are being urged to start planning for major disruption.
Matt Gibson told Insight's reporter Teresa Cowie synthetic dairy proteins could spell the end for New Zealand's natural dairy industry.
You can find out more about Insight's investigation into the threat from synthetic dairy -- by listening to the podcast here.