Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...

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 ...

With plants and cells grabbing the headlines as the market for meat alternatives takes hold, could a new generation of meat-alternative products made using cutting-edge fermentation processes start to ...

Emerging meat alternatives – cultivated meat and precision fermentation-derived meat – need to present an appealing image to consumers if they are to succeed. In the world of proteins, things are ...

Inefficiency and waste in the fermentation process can pose problems for meat substitute manufacturers. And these problems are unwelcome for businesses who wish to scale up production. Mark Richardson ...

Using space-age technology to make “meat” out of thin air is science, not fiction. A new entrant to the edible protein scene, the Berkeley-based startup Air Protein makes a meat alternative using NASA ...

The Better Meat Co. hosted a ribbon-cutting ceremony this week to open its new multi-million dollar fermentation plant that will produce the company’s new mycoprotein ingredient, Rhiza. The West ...

A new meat substitute created through fermentation is expected to hit the shelves next year, according to CBS News. Air Protein, developed by physicist Lisa Dyson, uses a process similar to making ...

Fermented meat products are a global culinary tradition that harnesses the metabolic activities of indigenous and intentionally added microbes. The dynamic interplay among bacteria in these products ...

Scientists in Italy have crafted a recipe for tastier sausage — and the secret ingredient is the microbes found in meat, according to a new study. Many types of sausages are made with the aid of ...

Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive ...