Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

Chinese scientists create modified fungus that tastes like meat, produces protein quickly, and uses 70 percent less land.

Sourdough bread isn’t naturally gluten-free because traditional recipes use wheat, rye, or barley flours that still contain gluten. Fermentation makes sourdough easier to digest and lower on the ...

Kimchi sits at the heart of Korean cuisine as a fermented vegetable dish that delivers a punch of flavor in every bite.

The facility in Chengdu—backed by $22m in government support—will have 20x the production capacity of the firm’s site in ...

Food trends appear almost every year, but only a few stand the test of science and time. One eating pattern that continues to draw attention from doct.

Curious about the different types of dosa? This comprehensive guide covers regional varieties, cooking techniques, and the ...

Whole-food mycelium is a nutrient-dense fungal biomass that delivers complete protein, functional fiber, and measurable cardiometabolic benefits while offering scalable, lower-impact production ...

Sqirl revolutionized daytime dining in LA before it fell from grace. Now it’s back in the conversation with a new dinner menu ...

Magdalena is "reallocating capital, talent, and governance toward industrial biology," says biochem unit director Andrés Rodas.

Canal Park Brewing is getting ready for a spring transition ritual. Bockfest runs from 12-4 p.m. Saturday at the restaurant ...

Registered dietitian Lauren Manaker explains that a healthy gut microbiome plays a major role in digestion, immune function, and even potentially mood. “Fermented foods may also help reduce ...