NoPalm Ingredients (NPI) has claimed an industry first with its successful scale of fermentation-derived oils and fats from ...

As a food scientist, Reza Ovissipour knows that one industry’s waste can be another’s solution to feeding a growing population.

In its 12th year of operation, Colorado State University’s fermentation and food sciences major is serving up much more than beer and sourdough bread. With a rigid science foundation and a host of ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ...

A major Finnish dairy company will develop new plant-based alternatives with a Swedish start-up that makes fats with ...

We have a global problem with food waste, and this is felt acutely in the fishing industry, where up to 35 percent of its ...

When SolarFerm plugs its ideas to investors, it doesn’t beat about the (sugar) bush.“What we pitched is this could be the ...

Little and often is better than consuming a large amount of fermented food once a week because you need to keep energising the microbes in your gut. Choose foods that have multiple microbes ...

Uneaten food and discarded scraps are a problem the world over, but one Japanese innovator is turning them into a prize: a ...

Valio has partnered with Swedish precision fermentation start-up Melt&Marble, to create ‘next-generation’ food products.