In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional ...
A wedge of artisan cheese may contain far more than rich flavor and creamy texture. Hidden within every bite is a thriving ...
Cheese fermentation is a complex bioprocess driven by diverse microbial consortia that transform milk into a wide array of textures, flavours and aromas. Initial acidification is typically ...
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives. Plant-based ...
New Culture has been granted a new US patent covering cheese made from its animal-free casein protein, this time covering ...
As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...
Remilk uses bacteria to grow casein—one of the key ingredients in cheese—letting it make the real thing without involving any cows. If plant-based milk has become mainstream—the category is now a $2 ...
Cheese is a relatively simple food. It's made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...
The 2026 event showcases how membrane technologies support product innovation and development, operational efficiency and ...
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