In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...
Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...
The Global Agri-Food Advancement Partnership (GAAP) is pleased to announce the signing of a Memorandum of Understanding (MOU) ...
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Why fermentation makes food taste so good
The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...
New research reveals that while the same yeast dominates sourdough starters, the type of flour used can significantly alter bacterial composition. The findings highlight how subtle ingredient choices ...
Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the ...
Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...
A recent comprehensive review explores the transformative potential of microbial hydrogen production, turning waste into a sustainable energy resource. The study highlights the process of converting ...
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