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

In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more appealing. They did so by designing a two-step fermentation process to ...

The process and product have been tipped as ideal for accelerating the adoption of mass-market blended beef and pork that are price accessible and indistinguishable in taste, texture, smell, and ...

While several firms are growing fungi in fermentation tanks to make meat analogs, Israeli startup Kinoko is ditching the stainless steel vessels, adding fungi strains to legumes and grains in stacked ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

KANSAS CITY —The promise of precision fermentation may be seen in the growing number of partnerships tapping into the technology’s potential to produce value-added ingredients. While still in the ...

PARIS--(BUSINESS WIRE)--Standing Ovation, a key player in the food transition, specialized in the production of non-animal caseins by precision fermentation (1) has joined the Precision Fermentation ...

Berlin-based food-tech startup Nosh.bio is overcoming capacity constraints that have hampered other fermentation-derived alternative protein players by developing a proprietary production process that ...

AMES, Iowa -- Self-described fermentation revivalist Sandor Ellix Katz, who wrote the book Newsweek called "the fermenting bible," will speak at Iowa State University. Katz's presentation, "The Art of ...