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

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 ...

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 ...

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 ...

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

Dominik Scheffer, chief sales officer at M Food Group, highlights the company’s new starter cultures for fermented products, ...

The aging of the innermost cell layer of blood vessels leads to cardiovascular diseases. Researchers at UZH have now shown ...

A study suggests that existing processed food categories and labels do not reflect the variable nutrient-density of ...

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

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

Insect producers say EU rules are choking their industry and driving it into financial ruin — with the environment paying the ...