A new breakthrough in the lab-grown meat world is making waves as companies look to find profitable ways to scale the unique ...

Magdalena is "reallocating capital, talent, and governance toward industrial biology," says biochem unit director Andrés Rodas.

Chocolate giant Puratos will introduce a cell-based cocoa product for professionals in the US this year, leveraging its ...

After receiving an inquiry from a Finger Lakes Community College student enrolled in the school’s viticulture and wine ...

Several students worked with longtime partner, Saint Lucifer Spice Company, to develop an apple-habanero hot sauce.

PreferCo has teamed up with Germany's Glatt to launch a precision fermentation scale-up centre in Hyderabad, weeks after India's trade deal with the EU.

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...