Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

Engineering group GEA has been contracted to supply and commission a precision and biomass fermentation upscaling line for ...

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...

Firm's vision is to harness power of microorganisms as a sustainable platform to produce proteins now derived from animals ...

Consumers may soon see products containing cocoa-free chocolate appearing on shelves as confectionery manufacturers look to manage increased ...

In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...

Investment in alternative proteins hasn’t vanished. It’s shifting upstream, and Illinois is emerging as a national hub for ...

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

Using a tiny, acid-tolerant yeast, scientists have demonstrated a cost-effective way to make disposable diapers, ...

Research happening at Southern Illinois University Carbondale could one day help address a global water-quality problem.

Plus, dermatologists share the benefits of natural deodorants vs. traditional antiperspirants (no, they’re not the same!).

A hidden enzyme developed by big pharma has taken over the dairy industry, sparking a nationwide boycott as consumers demand ...