High double-digit million-euro investment to strengthen portfolio of biological and biotechnology-based crop protection solutionsIn-house ...

BASF SE (Ludwigshafen, Germany) announced that its Agricultural Solutions business has commissioned its BioHub, a new ...

Shibazuke is a traditional Japanese eggplant pickle produced by the process of fermentation using lactic acid bacteria (LAB). LAB which is commonly present in vegetables causes the spontaneous ...

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 ...

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 ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

The company is acknowledged for its scalable technology platform, application diversity, and customer-centered commercialization driving multi-industry adoption. Frost & Sullivan evaluates companies ...

Scorching heat usually calls for a cold soda, but your gut actually craves something a bit more alive and bubbly. Try swapping the sugary drinks for these traditional ferments to keep your digestion ...

The company is acknowledged for its scalable technology platform, application diversity, and customer-centered commercialization driving multi-industry adoption. SAN ANTONIO, March 25, 2026 ...