A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

Heineken's new €45m global R&D Center in the Netherlands focuses on brewing innovation, consumer needs, and future brewing ...

Pfizer developed a lab-made ingredient that is now found in roughly 90 percent of American cheese, and it does not have to be ...

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...

Amyris, which genetically modifies yeast to create specific molecules, is a window into the fast-growing world of precision ...

In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...

The Cultured Hub, a biotech facility run by Swiss food industry giants, has aded plant cell culture technology for coffee, ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

Most college biology labs focus on microscopes and Petri dishes, but this semester, students at Texas Wesleyan University are learning science through a different kind of culture—yeast culture. Dr.

The story so far: Society’s relationship with food and nutrition is constantly evolving. The next transformation involves functional foods and smart proteins. Functional foods are enriched foods that ...

Fermented foods are trending, but fermentation can be much more than kombucha, kimchi, and yogurt. In the documentary "Fermenting - Power for a Healthy Gut", Marius Henkel, Professor of Cellular ...