The fermentation of the beverage allowed science to observe something that until then had been invisible: germs ...

The plant accelerates the development and scale-up of microbial biosolutions from laboratory to industrial production, ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

For years, architects and design experts have resisted safety changes at Seattle’s Gas Works Park, but after a teenager died there this summer, his parents want it declared a public nuisance. By Anna ...

Jillian Kubala, MS, is a registered dietitian based in Westhampton, NY. Jillian uses a unique and personalized approach to help her clients achieve optimal wellness through nutrition and lifestyle ...

The koji risotto at Jamaica Plain’s beloved Brassica Kitchen + Café needs itself to exist—each batch is made partly from the previous one, stretching back years in an unbroken chain, sort of like a ...

Regulatory expert Stephen O’Rourke suggests that for food tech founders, the real advantage isn’t speed – it’s knowing what regulators expect before you apply. Ask any food tech founder what keeps ...

Plant-based dairy alternatives follow a similar product evolution. The first generation needs to look right, with no unpleasant flavours. Generation 2 must also perform like dairy: foaming like milk ...

Polyhydroxyalkanoates (PHAs) are promising green substitutes for traditional plastics, offering good biodegradability and biocompatibility. PHA production using volatile fatty acids (VFAs) obtained ...