With plants and cells grabbing the headlines as the market for meat alternatives takes hold, could a new generation of meat-alternative products made using cutting-edge fermentation processes start to ...

Emerging meat alternatives – cultivated meat and precision fermentation-derived meat – need to present an appealing image to consumers if they are to succeed. In the world of proteins, things are ...

Fermentation startups making food colors, proteins, sweeteners and specialty ingredients are attracting investment, ...

While several firms are growing fungi in fermentation tanks to make meat analogs, Israeli startup Kinoko is ditching the stainless steel vessels, adding fungi strains to legumes and grains in stacked ...

A massive barbecue experiment pushes giant beef ribs to the limit by fermenting them for 10 full days in powerful Korean ingredients. Kimchi, soy sauce, spicy pepper paste, and fermented soybean ...

A new meat substitute created through fermentation is expected to hit the shelves next year, according to CBS News. Air Protein, developed by physicist Lisa Dyson, uses a process similar to making ...

Inefficiency and waste in the fermentation process can pose problems for meat substitute manufacturers. And these problems are unwelcome for businesses who wish to scale up production. Mark Richardson ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

There’s a growing category of foods using an age-old technique that experts say could be a dark horse in the race to create more affordable and tasty meat alternatives: Fermentation. Protein-rich ...

Using space-age technology to make “meat” out of thin air is science, not fiction. A new entrant to the edible protein scene, the Berkeley-based startup Air Protein makes a meat alternative using NASA ...