German chemicals company Wacker has teamed up with US biotech firm Amyris to create bio-based, sustainable personal care ...

Join Jon on this week's Sustainable Living show to discuss food preservation and fermentation with guests Greg Seymour and ...

Some say biomanufacturing only makes economic sense for high-value ingredients. However, enabling tech could change the game, ...

A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread ...

Scientists used bacteria to turn waste into valuable chemicals now sourced from palm oil, offering a greener pathway.

The Good Food Institute (GFI) has published its 2026 State of the Industry report series, providing a comprehensive overview ...

Research shows that the time it takes for poop to leave your body can affect your overall health. Chronic constipation and ...

AuX Labs says it has found a better way to make vegan cheese that tastes and feels like the real thing — and costs the same.

While it’s not considered nutrient-dense, study findings suggest the beverage may offer more than just flavor.

A key factor often overlooked when creating your homemade pizza is the flour. All-purpose flour is usually found in most ...

A new bakery from the hospitality group behind ATX Cocina, Bulevar Mexican Kitchen, and Salty Sow is all about technique.

Researchers at University of Toronto's Department of Chemical Engineering & Applied Chemistry have made a key discovery about ...