Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

The mounting demand for sustainable and health-promoting dietary patterns has accelerated interest in plant-based foods and their functional potential.

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Pow.Bio announced its $9.5 million Series A round. Re:Food and Thia Ventures led the round and were joined by Hitachi Ventures - the strategic corporate venture capital arm of Hitachi, Ltd. - with ...

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

Startups are advancing six key technologies in food production: fermentation systems, cell cultivation, molecular analysis, 3D printing/extrusion, material recovery, and AI-powered quality inspection, ...

Biotalys, Ghent, Belfium, and 21st.BIO, a leading Danish precision fermentation technology company, have entered into a strategic partnership to accelerate the production of Biotalys’ protein-based ...

DUBLIN--(BUSINESS WIRE)--The "Fermented Ingredients - Global Strategic Business Report" report has been added to ResearchAndMarkets.com's offering. The global market for Fermented Ingredients was ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...

To continue reading this content, please enable JavaScript in your browser settings and refresh this page. Preview this article 1 min A Durham company has secured a ...

In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odour can deter some consumers.