The question is no longer whether microbial foods can be made. The question now is who can be first to turn them into an ...
A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins ...
Microbial food — technology that uses microorganisms to produce proteins and food ingredients — is emerging as a new frontier ...
Biotech company LanzaTech is making strides in global microbial fermentation protein production with the launch of its proprietary LanzaTech Nutritional Protein (LNP), in collaboration with ...
Ottawa, April 27, 2026 (GLOBE NEWSWIRE)-- Precision fermentation is rapidly emerging as a transformative pillar of the global bioeconomy, enabling the production of high-value proteins, enzymes, and ...
Microbial alternative proteins such as those made from yeast need to expand into trending product formats in order to secure the awareness and acceptance of a larger consumer group. With lots of ...
Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...
A lettuce plant can now make a protein normally found inside a pig’s muscles. Researchers have engineered lettuce and tobacco ...
Support from global health organizations highlights continued development of Dyadic’s C1 and Dapibus platforms for ...
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