Florian Schattenmann, Cargill's chief technology officer, explains how a technology that's been around for decades could help ...

This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

From fermentation myths to the gut–brain axis, Tim Spector argues that food affects far more than hunger and weight. On The ...

Whether baked as chips into a cookie, melted into a sweet warm drink, or molded into the shape of a smiling bunny, chocolate is one of the world’s most universally consumed foods. Even the biggest ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

That pile of fresh herbs sitting in your garden or kitchen might look potent, but they’re actually keeping most of their therapeutic compounds locked away in cellular structures that your body can’t ...