Plant-based production processes often involve challenging media such as viscous slurries, sticky doughs, thick protein ...

Develop automated bioprocess workflows and downstream analytics using the BioXplorer 100 to enable high-throughput and ...

-- Soy protein (36.4%) leads due to its mature supply chain, neutral taste, and broad functionality -- Isolates (41.2%) dominate form segments due to higher protein density and better process control ...

In interviews with the Bezos Center for Sustainable Protein, industry stakeholders lay out the challenges and opportunities ...

New York state has voted to pass a bill requiring companies to disclose ingredients self-affirmed as GRAS, in line with a ...

For the fourth consecutive year, Dairy Foods is proud to highlight and celebrate ten fascinating women who share how they ...

According to Zhang, events like the Fermentation Festival make academia “fun.” The Hill-Maini lab, which has helped spearhead ...

Investigating fermented oat and soy drinks, this study highlights their potential to enhance anti-inflammatory bioactivity ...

A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread ...

AuX Labs says it has found a better way to make vegan cheese that tastes and feels like the real thing — and costs the same.

In Japan, the Terada Honke brewery holds fast to tradition: wild yeast, ancient songs, and a mixture of muscle and finesse.

At the 2026 BiOS conference in San Francisco, researchers presented a biosensing platform aimed at improving how living cells and tissues are monitored during drug bioprocessing. Known as TissueSense, ...