FrieslandCampina Ingredients – part of Dutch dairy giant FrieslandCampina – has struck a strategic partnership with California-based startup Triplebar Bio to develop and scale up the production of ...
A diagrammatic representation of the External Fermentation Hypothesis. The key to understanding how our brains grew is most likely rooted in what – and how – we eat, said Erin Hecht, one of the ...
In situ Raman spectroscopy reveals potential-dependent evolution of NiOOH and FeOOH intermediates. DFT simulations confirm that the multilevel porosity enhances the interaction between Ni–Fe ...
Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...
The utilization of online process analytical technology (PAT) has become a high-profile endeavor in the biotechnology industry in recent years. Since the early 1980s, many fermentation scientists have ...
When the drug firm Merck & Co. started shutting down its Danville, Pennsylvania, facility in 2019, the biobased chemical company Fermworx saw an opportunity. It bought all 20 of the site’s 75,000 L ...
Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...
In the forests, grasslands, and tropical forests, wild animals often encounter naturally fermented food. Natural fermentation ...
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