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Recent Articles

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Unilever exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but company acknowledges product may be rejected by shoppers if they are perceived as being unnatural
Published: November 23, 2022 by FoodNavigator.com
BASF highlights research in the use of microorganisms in processes such as fermentation to produce climate-friendly products; end products can include biopolymers, vitamins and enzymes, crop protection, flavors, fragrances and more
Published: November 18, 2022 by BASF SE
Arla Foods Ingredients introduces new fermented beverage solution made with whey-based hydrolysates LacprodanHYDRO.365 and Nutrilac FO-8571; ingredient enables creation of fermented drinks, such as kombucha, that are both clear and high in protein
Published: November 08, 2022 by Contify Retail News
Givaudan and University of California, Berkeley, publish white paper providing information on emerging technologies in creation of alternative proteins; in the near future, technologies could include cultured meat, Mycelium biomass fermentation
Published: October 07, 2022 by Givaudan SA
Wacker plans double-digit-million euro investment for new Biotechnology Centre at corporate research site in Munich; project will include research activities, production of fermentation-based ingredients for supplements and food
Published: September 22, 2022 by Speciality Chemicals (CBNB Abstracts)

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