fermentation
Scientists develop a potential substitute for palm oil
Fermenting yeast to produce an alternative oil with similar properties to palm oil.
The Cultured Hub opens officially to revolutionise the cultivated food and beverage sector
Hub’s innovations can address food system challenges, reducing environmental impact and improving food security.
EU project explores the potential for fungal fermentation to produce food protein
Supermarket fungi can convert waste from the field into food proteins with a lower climate footprint.
GNT Ventures in partnership with start-ups to develop future colours
GNT Ventures is seeking to collaborate with start-ups by providing them with the tools they need to bring ideas to life.
IFF’s Texstar enzyme transforms taste profile of fresh fermented food
Enzymatic solution promises premium textures in fermented dairy and plant-based products, eliminating the need for stabilisers.
Heinken invests to develop and improve products and processes
Centre opens new possibilities to optimise flavours and processes and to bring innovative products to market.
Brevel secures agreements and completes construction of microalgae facility
‘Now is the time for the next phase of plant-based 2.0 which will be better-for you, more nutritious and affordable for the consumers’.
Ohly enhances X-SEED product range with nutritional supplements
Specialist fermentation expertise to develop a new range of bionutrients.
No, it doesn’t have to be sour: debunking sourdough myths
Following the success of Sourdough September, Food & Drink Technology hears from sourdough champion, Karl De Smedt, head of the Sourdough Institute, better known as the Sourdough Librarian, Puratos, who demystifies the narrative around common perception where consumers often fail to capture the full range of flavours and versatile uses of this ingredient.
Ohly makes significant progress in its decarbonisation efforts by opening new facilities
The state-of-the art facility reduces water consumption with more efficient cooling towers and lower levels of freshwater use.
Döhler invests in cocoa-free chocolate alternatives start-up
Döhler and Nukoko will scale production of world’s first cocoa-free ‘Bean-to-Bar’ chocolate.
GEA celebrates its 150-year history of brewing innovations as it looks ahead to the future
The company honoured its century-and-a-half-long legacy of brewing.
Danone enhances product line to boost immune system support
Actimel+ Triple Action is fortified with essential vitamins D and B6.
IFF launches breakthrough enzyme to enhance the taste and efficiency of no- or low- alcohol beverages
Enzyme boosts taste, efficiency and sustainability of no- and low-alcohol beer production.