Food waste is a global issue, and upcycling is emerging as a game-changing solution with the potential to reshape the future ...
As a food scientist, Reza Ovissipour knows that one industry’s waste can be another’s solution to feeding a growing population.
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Researchers Found A Way To Turn Wasted Bread Into New Food With FermentationThe amount of bread wasted each year is shocking. Around 10 percent of the 185 million tons of bread baked […] The post Researchers Found A Way To Turn Wasted Bread Into New Food With Fermentation ...
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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 ...
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 ...
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 ...
Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ...
The upcoming Future Food-Tech Summit, set to take place in San Francisco on March 13-14, 2025, will feature 61 startups and scale-ups presenting innovations ...
In the Philippines, people have long fermented pineapple juice or coconut ... In recent years, researchers have looked into using food waste to make this cellulose. Bacterial cellulose is made ...
Despite its size, it’s a process that has been harnessed by every culture in history and is behind some of our favourite food and drink today – it’s fermentation. From Asia’s top chefs ...
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 ...
Our fermentation process has the potential to significantly reduce the waste sent to landfills and lower greenhouse gas emissions. By keeping surplus bread and non-conventional plant protein in the ...
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