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 ...

Microplastics, tiny plastic particles pervasive in agricultural environments, interact with and disrupt the microbial ecosystem in the rumen—the first stomach chamber of cattle, reveals an ...

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

Solid-state fermentation (SSF) harnesses the natural propensity of filamentous fungi, yeasts and bacteria to grow on moistened solid substrates without free-flowing water. Agro-industrial wastes such ...

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 ...