New technology could enable more sustainable and cheaper production of bio-oils to replace petroleum-based products in electronic, construction and automotive applications. The technology, known as ...

Researchers at the University of Nevada, Reno have identified three new enzymes that could increase fiber content in ...

Fermenting miso on the ISS worked, showing microbes can thrive and create flavorful food even in space conditions. Miso is a ...

“Our vision at Quantumzyme is to help reshape the future of industrial chemistry through the power of enzymatic catalysis,” stated Naveen Kulkarni, CEO of Quantumzyme. “By combining AI and ...

South Korea's Intake has secured ₩13.5B ($9.2M) in Series C funding to commercialise its precision-fermented dairy, meat and ...

For those of us who consume too much processed food in our diet, which are often low in fiber or lacking fiber entirely, ...

The clean-label ingredients market is witnessing remarkable growth, driven by increasing consumer demand for natural, ...

The global lipase market is anticipated to reach USD 279.6 million by 2025 and is projected to grow at a robust CAGR of 10.3% ...

Forestry waste can be turned into a high-value fatty acid, thanks to a bright red yeast engineered by University of Alberta ...

We apply and develop diverse methods including functional genomics, modern genome editing methodologies, recombinant protein production, various omics-based methods, machine learning pipelines and ...

State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People’s Republic of China State Key Laboratory of Food Science ...