What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Hour one: Yeast begins adapting and starts multiplying. Oxygen is consumed. Enzymes naturally present in the flour, such as amylases and proteases, begin breaking down starch and proteins. Yeast also ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Industry executives at Future Food-Tech 2026 say precision fermentation’s growth is constrained by costly facilities, weak US infrastructure and limited government coordination, risking ...