So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running your new fermentation process…
A comprehensive review of metatranscriptomic studies on traditional fermented foods reveals how RNA sequencing maps condition-dependent microbial gene expression across kimchi, cheese, sourdough, soybean paste, Baijiu, and vinegar, while cautioning that transcript abundance alone cannot establish enzyme activity, metabolic flux,…
Oct 22, 2026, 16:30 ET This nutrition education resource for healthcare and culinary professionals was developed in collaboration with The Center for Food and Beverage Leadership at The Culinary Institute of America, with support and nutrition science expertise from Danone USA. Researchers affiliated…
Danone backs a digital fermented foods toolkit with the Culinary Institute of America and Stanford Medicine to advance dairy nutrition science. Dairy major Danone collaborates with culinary and clinical researchers to launch a digital education tool advancing fermented dairy consumption.
The Food and Agriculture Organization of the United Nations has published a new legal paper that set out how governments could regulate cell-based foods and precision fermentation-derived food products using largely existing food laws, while warning that legal uncertainty remained…
U.S. Patent adds a further foundational ovalbumin patent, protecting finished foods, including baked goods, made with EVERY's protein across multiple production methods. Ovalbumin makes up more than half of the protein in egg white. It delivers most of the foaming, binding,…
Japanese biotechnology company Spiber is opening the fermentation technology behind its Brewed Protein fibers to outside manufacturers, creating a new business around the infrastructure it developed to bring its alternative textile materials to commercial scale. The company launched Spiber Biofoundry…
For years, fermentation has been a dark business—literally. Brevel wants to turn on the lights, and it just found a partner big enough to do it at industrial scale. For food and beverage operators watching the ingredient pipeline, this…
A large new study in the British Journal of Nutrition has mapped fermented food and drink prevalence and intake across European regions, looking at categories such as dairy, plant-based meat and dairy alternatives, chocolate and non-alcoholic beverages. It looked at…
© The EVERY Company US precision fermentation company The EVERY Company has been granted US Patent No. 12,767,701, which covers finished food products made with recombinant ovalbumin. According to the company, it is EVERY’s 65th granted patent worldwide. Ovalbumin makes up more than…
Microbes engineered to make food: precision-fermented dairy and egg proteins, mycoprotein and biomass fermentation.
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