Lab-grown dairy is the latest tech innovation in the food realm, no cows required. When plant-based dairy substitutes like almond milk and sunflower butter hit the shelves, some lives were forever ...
Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...
New Culture animal-free cheese used as a pizza topping. Credit: Facebook Precision fermentation has seemingly resolved the challenge of getting close to the stretch-and-melt characteristics lacking in ...
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 ...
Cheese is a relatively simple food. It’s made with milk, enzymes – these are proteins that can chop up other proteins – bacterial cultures and salt. Lots of complex chemistry goes into the ...
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives. Plant-based ...
A recent study published in Neuroscience Research sheds light on the potential cognitive benefits of Camembert cheese. The ...
On the left is "BEYOND TOFU" block type "(150 g: 537 yen including tax) and right is" cube type "(50 g: 300 yen including tax). The package which is written as "TOFU" is drawing an atmosphere like ...
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