food science

Fermentation has a long, rich history in food production, from beer and wine to yogurt and cheese, leavened bread and coffee, miso and tempeh, sauerkraut and kimchi, to name just a few of the tasty th

The technology is not "new," but what has industry followers so excited is the potential for better-quality, more-cost-effective proteins compared to animal-based counterparts.

Yali Bio is using precision fermentation to build up a microbial strain library of fats that plant-based companies can use instead of oils as the basis for their alternative meat products.

Helaina is tapping into a precision fermentation process that programs yeast cells and teaches them to become manufacturing hubs to develop almost identical proteins found in human milk.

The new funding will accelerate the company’s goal of doubling its stores in the U.S. and Europe.

The company plans to have ingredients ready by next year, which means we could see the first commercial products containing Shiru’s ingredients on grocery store shelves as early as 2023.

Stockeld Chunk is made using fermented legumes, which gives the cheese a feta-like look and feel and contains 13% protein.

Foodtech company NotCo, making plant-based milk and meat replacements, wrapped up another funding round this year, a $235 million Series D round that gives it a $1.5 billion valuation.

Corporations are quickly waking up to the market potential of alternative proteins, with the nation’s biggest consumer brands continuing to make investments and create partnerships with startup

Motif FoodWorks, the Ginkgo Bioworks spinout focused on developing new plant-based flavorings and food ingredients, is readying commercial scale production of its first product — an ingredient t

NotCo, the Chilean food technology company making plant-based milk and meat replacements, has confirmed the close of a new $85 million round of funding to take the company’s products into the U.

Chris Cowart, the longtime IDEO product designer, Singularity University faculty member and consultant to a variety of venture firms and tech projects, is joining the food preservation technology deve

Plant-based replacements are so hot right now, they’re even hitting the coolest thing in food — ice cream. The new plant-based dairy replacement maker, Eclipse Foods, has just signed a dea

There’s a new world of lab-grown replacements coming for everything, from the meat department in your grocery store to a department store near you. Lab-made leather replacements will soon join v

Impossible Foods has raised more than $200 million to make a burger engineered from plants that tastes at least as good as ground beef. The company's many backers are hoping to disrupt the massive "an