The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...

Instead of throwing away byproducts of food processing, fermentation is making them valuable.

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

In this episode, you're invited to the fermentation party! Join us as we learn about the funk-filled process behind making sauerkraut, sourdough... Fermentation is behind a lot of the food you eat ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

A RAPID and simple chromatographic procedure has been developed in this laboratory for the determination of glycerol in solutions obtained by the sulphite fermentation process of Cuban blackstrap ...

The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will ...