Discover why traditional cooking methods like fermentation and nose-to-tail eating are replacing modern food trends.

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, ...

This is a widely-held belief the researchers are looking to dispel. “It is important to note that food processing should not be seen as exclusively harmful, as fermentation, for example, can even ...

Two ingredients make up Millow's 'beef-like' alternative protein: oats and mycelium. With momentum building, the start-up is ...

Millow—a Swedish startup producing minimally processed meat substitutes from oats and mycelium—has commissioned its first ...

Growing consumer awareness regarding the benefits of fermentation-derived products is propelling market growth. Moreover, rapid advancements in microbial strain engineering and fermentation technology ...

The food enzyme market is witnessing strong growth driven by increasing demand for processed foods and advancements in food processing technologies. Rising demand for clean-label and functional foods ...

Discover how fermented pineapple water creates a probiotic-rich drink with unique enzymes that support gut health and improve ...

Recently merged JBT Marel presented automated meat, plant-based, and cheese processing machinery for retail foodservice and ...

Leading the future of food, TSN, HRL and INGR are leveraging AgTech and food innovation to drive growth and meet evolving consumer demands.

The majority of children’s diets in the US consist of ultraprocessed foods, which a growing body of research suggests can ...

Membrane filtration is a growing facet of dairy production, offering multiple advantages over traditional filtration methods.