Foodtech startup Daisy Lab is rethinking how to scale precision fermentation efficiently and economically to produce bioidentical dairy proteins without the cow by developing plug-and-play technology ...

The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

Israel-based Brevel is seeking to bring its illuminated fermentation technology into the food sector, using its platform to ...

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

In this episode, you're invited to the fermentation party! Join us as we learn about the funk-filled process behind making sauerkraut, sourdough... Fermentation is behind a lot of the food you eat ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

Brevel, Ltd. enters fully into the plant cell-culture market to help companies scale-up production and enhance nutrients ...

COPENHAGEN — In Noma‘s three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma’s fermentation lab, where microbes and ...