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, ...

Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

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 ...

Breakthroughs, discoveries, and DIY tips sent six days a week. Terms of Service and Privacy Policy. Global food production is a major driver of deforestation and ...

Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used ...

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 ...

Entrepreneurs are using fermentation to make fake meat and dairy taste more convincing. It's a growing segment of the alternative-protein market, which saw billions in investment in 2020. Startups ...

The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food ...

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 ...

In a foodie’s ideal world, we’d all eat healthy, minimally processed cuisine sourced from artisanal farmers, bakers and chefs. In the real world, however, most of us derive the lion’s share of ...