Syngulon, a biotech company based in Belgium, has announced a new licensing agreement with Elanco, a global leader in animal ...

Come summer, fermented foods call for extra care. The rising temperature not only leads to faster bacteria growth but also ...

A team of researchers at Iowa State University (ISU) have developed a new bioreactor concept that streamlines production of ...

Eau, eau, eau, Eau-zempic! You’ve heard of “Ozempic butt,” “Ozempic fingers,” “Ozempic mouth” and “Ozempic teeth” — now, ...

Acetic acid bacteria (AAB) are present in foods such as vinegar, kombucha, and fermented cocoa, where they oxidize ethanol into acetic acid. They often work in combination with yeasts and lactic acid ...

Consumers are showing interest in hybrid meat alternatives, products containing both animal- and plant-based protein, an ...

Patients with celiac disease have impaired microbial fiber metabolism and fewer fiber-metabolizing gut microbes. Adding inulin fiber and specific bacteria may speed healing.

Blends of animal- and plant-derived proteins allow consumers to explore alternative options without abandoning their dietary ...

Fermentation has evolved from a traditional preservation method into a cornerstone of modern food innovation, where the intersection of bioprocess ...

Researchers identified a bumblebee-derived Lactococcus lactis strain that can naturally increase vitamin B2 levels in ...

Rare sugars such as allulose and tagatose may help blunt post-meal glucose rises while offering sweetness and food ...

Fermeate uses optogenetics—precise control of gene expression with light—to turbocharge productivity in bioreactors, with ...