Fish sauce prepared by adding 20% salt to seafood followed different paths depending on the batch. This observation was made by Takashi Koyanagi in a column published in the 98th volume, issue 11 ...

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 ...

"Creating milk proteins without raising cows.""Making microorganisms produce egg proteins, flavorings, and enzymes."This technology is attracting attention as **Precision Fermentation**.Unlike ...

It’s no secret that alternative protein companies and others leveraging fermentation technology have an issue scaling to commercial production. Founders say that this is perhaps the number one ...

The self-taught specialist in the breakdown of food by micro-organisms is as much at home in the lab as the kitchen David Zilber’s job is to find new flavors. As the head of fermentation at Noma in ...

LOCATED in a nondescript part of Mandaluyong, at the corner of Calbayog and L. Esteban streets, a fermentation lab-cum-contemporary canteen is trying to “spearhead a fermentation movement in Metro ...