Personally I prefer the flavour of plant-based alternatives over dairy milk. So I don’t see myself having any interest in buying it.
However, if they can engineer milk proteins for cheese production than I am very excited. Casein proteins are biochemical miracles and no plant-based cheeses are able to mimic the protein matrix in cheese properly. Instead they end up relying on starches to set, which isn’t the same at all.
In one of my old jobs we had a couple thousand line shell script called something like prod_corrections_adhoc.ksh. It was used to jam through emergency fixes between code releases.
It still has ‘adhoc corrections’ from 2006