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

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...

Rachael has a degree in Zoology from the University of Southampton, and specializes in animal behavior, evolution, palaeontology, and the environment. Rachael has a degree in Zoology from the ...

KANSAS CITY — Precision fermentation is emerging as a leading edge of food and beverage ingredient innovation. The list of companies investing in the process is growing, and the ingredients under ...

With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.

Overview of the betanin supply chain and assessed system boundary (cradle to gate) for LCA and TEA. Credit: Nature Microbiology (2023). DOI: 10.1038/s41564-023-01517-5 Researchers from The Novo ...

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 ...

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 ...

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 ...