Instead of throwing away byproducts of food processing, fermentation is making them valuable.
Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the ...
Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...
The conversion of lignocellulosic biomass—comprising cellulose, hemicellulose and lignin—into bioethanol involves sequential stages of pretreatment, hydrolysis and fermentation, each subject to ...
Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel ...
Fermenting corn starch to generate ethanol for fuel is a complex biochemical process that requires the monitoring of numerous parameters to ensure optimal production. Measuring these parameters using ...
So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...
Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...
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