Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown ...

Triacetic acid lactone (TAL) has the potential to serve as a bioderived platform chemical for commercial products, including sorbic acid. However, TAL currently lacks a global market as its chemical ...

More than in other years, I’m encountering quite a few grass silage pits that are heating and going off very quickly once opened — whether being fed in blocks or through a total mixed ration (TMR).

With the warm and wet conditions this season, southern rust is on the rise in Midwest corn crops. It may be time to start considering the impact that could have on corn silage and preparing to adjust ...

Windows Task Manager keeps a tight check on applications, processes, and services running on your PC. If any of them is causing a slowdown, it lets you close or end that process. If the Task Manager ...

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

Ensiling warm-season grasses often requires wilting due to their high moisture content, and the presence of low-soluble sugars in these grasses usually demands the use of additives during the ensiling ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Analysis Reports. Limin Kung & Randy Shaver. Depending on how many and which bacteria are present, this process could yield very different results. Using an inoculant can ensure sufficient population ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Cassava (Manihot esculenta Crantz) is a largely used crop in tropical regions of the world and Brazil is the fourth largest producer of cassava in the world (FAO 2020), with a total production of ...