Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Ohio State researchers develop a two-step fermentation process reducing odors in plant-based proteins by 95-99%.

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

In one small step for astronaut foods and one giant leap for Japanese cuisine, miso became the first successful fermentation in space, although it had a stronger flavor than paste produced on Earth. A ...

Using precision fermentation as a manufacturing process to create bio-based products like chemicals, medicines and even cultivated meat continues to be costly and not yet perfected for scalability.

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 ...

Different regional pizza styles have been getting national attention in recent years, from thick Detroit-style pan pizza to crispy Chicago tavern-style, but many chefs are focusing less on the ...