A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

Institute for Integrative Systems Biology (I2SysBio), Universitat de València-CSIC, C/Catedrático Agustín Escardino 9, 46980 Paterna, Valencia, Spain ...

Various Asia Pacific firms are eyeing precision fermentation technology as the next step in functional food innovation, particularly surrounding the protein lactoferrin which is already well-known to ...

“Malolactic fermentation (MLF) is a bacterial fermentation that converts malic acid to lactic acid, which is softer in mouthfeel,” says, Joel Burt, a California-based winemaker at Las Jaras Wine ...

This is because animal agriculture is one of the leading causes of climate change, with meat and dairy production generating twice as many emissions as plant-based foods. Alternative proteins – those ...