Bond Pet Foods has obtained a 'no questions' letter from the FDA, enabling it to sell a precision-fermented lamb protein it ...

Every year, millions of gallons of wine are pressed, leaving behind a mountain of pulpy residue—grape skins, seeds, stems and ...

Can active dry yeast do more than rise dough? In this kitchen experiment, we explore its effect on sausage—fermentation, ...

Molecular science firm Moolec Science has completed the first phase of the industrialisation of its GLA-rich safflower oil, ...

BioMADE launches three pilot facilities in California, Iowa and Minnesota with federal funding to address US infrastructure ...

Chef Brad Leone explores the science of fermentation in a holiday special that dives into flavor and transformation.

Chantle Edillor used a fascination with sourdough starters to pivot from studying human diseases to exploring yeast-based ...

Strategic partnership pairs LQR House's North American commercial infrastructure with GSY's proprietary fermentation and ...

BRIGHT, the Novo Nordisk Foundation Biotechnology Research Institute for the Green Transition at the Technical University of Denmark (DTU) and LanzaTech Global, Inc. (NASDAQ: LNZA) (“LanzaTech”), a ...

As the global population climbs toward 10 billion and climate change strains farmland, scientists are searching for new ways to feed the world. A group of Cornell food science researchers say one ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...