Projects on cell cultured chocolate and precision fermentation are among 14 to receive funding from BioMADE, the Dept. of ...

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

Fermentation is booming across the industry. But what do manufacturers do with the leftover biomass? Emerging research suggests microbial fibre could enable food products with targeted health benefits ...

By sterilizing bioreactors with UV light instead of complex steam-in-place systems, firms can slash capex and opex costs, ...

Central Illinois is living up to its groan-worthy nickname, Silicorn Valley, thanks to partnerships that allow University of Illinois Urbana-Champaign’s iFAB accelerator to establish precision ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

While we await a federal definition of UPFs and possibly labeling, a handful of food processors already have found ways to ...

A new generation of clean label emulsifiers derived from fermentation could hit the market next year, says Ruby Bio.

Universities are playing a central role in scaling alternative proteins, offering fermentation infrastructure, regulatory ...