Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of products, new ...

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 ...

Spanish start-up MOA Foodtech is upcycling would-be waste from agri-food side streams into a ‘next generation’ protein for the food industry. Is it estimated that the global population will reach 9.8 ...

In food drying applications, machine learning has demonstrated strong capability in predicting drying rates, moisture ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

My first real introduction to composting was when my sister, Vanessa, buried some banana peels in our backyard as part of a science fair project in elementary school. We grew up with a compost pile in ...

Food fermentation is the process of creating food or changing the properties of food using microbes. Many cultures started fermenting foods to preserve them. For example, fermenting vegetables allowed ...

The world is finally recognizing that transforming food systems is inseparable from tackling climate change and safeguarding ...

COLUMBUS, Ohio – Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of ...