As a food scientist, Reza Ovissipour knows that one industry’s waste can be another’s solution to feeding a growing population.
Do you find yourself tossing away the crusts of your bread? You're not alone, but the scale of bread waste is staggering. Around 10% of the 185 million tons of bread baked worldwide each year is ...
In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts ...
Danone explores novel technologies, including precision fermentation, that can be used to improve the food system at its ...
The Full S.I.P. on MSN5mon
Japan Co. Using Fermentation to Reduce WasteA n interesting look at the Japan Food Ecology Center who is using the country’s long history of fermentation to reduce waste ...
NoPalm Ingredients has achieved fermentation of oils and fats from food industry side streams to an industrial scale of ...
The team has successfully enhanced hydrogen production while minimising the environmental impact of biogas generation ...
The Zamboanga City Medical Center (ZCMC) continues to champion environmental sustainability by integrating circular economy ...
Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ...
Our research demonstrates how fermentation can unlock the hidden potential of food waste. Our method could revolutionize the way we think about surplus bread. So, the next time you see a loaf of ...
Our research demonstrates how fermentation can unlock the hidden potential of food waste. Our method could revolutionise the way we think about surplus bread. So, the next time you see a loaf of ...
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