New Food Magazine

From bread to bioreactors: how fermentation can transform the global food system

Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the ...

The ancient trick making food waste useful and tasty

Instead of throwing away byproducts of food processing, fermentation is making them valuable.
Technology Networks

Beyond Pharma: How Bioprocessing Technologies Are Reshaping Food Production, Environmental Applications, and Sustainable Manufacturing

Discover how bioprocessing technology industrial applications expand as fermentation, membrane filtration, PAT, and ...
C&EN

Funky fermentation makes for an unusual cheese and wine pairing

Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...
Nature

Artificial Intelligence Applications in Lignocellulosic Bioethanol Production

The conversion of lignocellulosic biomass—comprising cellulose, hemicellulose and lignin—into bioethanol involves sequential stages of pretreatment, hydrolysis and fermentation, each subject to ...
FoodNavigator

‘We will yield the full yellow-to-purple spectrum’: Precision fermentation food colours prepare to challenge synthetics

Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel ...
FoodNavigator

Upscaling fermentation is not just more of the same

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 ...