@inbook{b3507e9475d04d6fab099f04ffc6bf87,
title = "The second domestication of dairy and beef: Food 2.0 proteins without the animals",
abstract = "What is the future of food production as we enter the era that is being called Food 2.0? The development of animal-free milk is likely to decimate the traditional dairy industry within a decade, and plant-based meat is set to up-end the beef market. On one set of projections, this new biotechnology puts us on the cusp of the deepest, fastest, most consequential disruption in food and agricultural production since the first domestication of plants and animals 10,000 years ago. This biotech revolution or the {\textquoteleft}second domestication{\textquoteright} refers to microorganisms and technologies of {\textquoteleft}precision fermentation{\textquoteright} which seem to presage the 2020s as the decade of the {\textquoteleft}peak cow{\textquoteright}.",
keywords = "agriculture, animal protection, animal welfare, beef, bioengineers, biotechnology, cellular agriculture, cheese, designer food, dairy, (UN) Food and Agricultural Organisation (FAO), Food 2.0, food revolution, genetically modified yeast, lactose intolerance, livestock-based agriculture, meat substitute, milk, peak cow, plant-based food, precision fermentation, protein, second domestication, synthetic food products",
author = "Lesley Hughes",
note = "Copyright the Author(s) 2025. Version archived for private and non-commercial use with the permission of the author/s and according to publisher conditions. For further rights please contact the publisher.",
year = "2025",
doi = "10.4324/9781003280316-20",
language = "English",
isbn = "9781032248295",
series = "Routledge Frontiers of Business Management",
publisher = "Routledge, Taylor and Francis Group",
pages = "185--194",
editor = "Michael Lester and \{dela Rama\}, Marie",
booktitle = "Innovation pathways to sustainability",
address = "United Kingdom",
}