While several firms are growing fungi in fermentation tanks to make meat analogs, Israeli startup Kinoko is ditching the stainless steel vessels, adding fungi strains to legumes and grains in stacked ...

Inefficiency and waste in the fermentation process can pose problems for meat substitute manufacturers. And these problems are unwelcome for businesses who wish to scale up production. Mark Richardson ...

The Better Meat Co. hosted a ribbon-cutting ceremony this week to open its new multi-million dollar fermentation plant that will produce the company’s new mycoprotein ingredient, Rhiza. The West ...

Fermented meat products are a global culinary tradition that harnesses the metabolic activities of indigenous and intentionally added microbes. The dynamic interplay among bacteria in these products ...

Using space-age technology to make “meat” out of thin air is science, not fiction. A new entrant to the edible protein scene, the Berkeley-based startup Air Protein makes a meat alternative using NASA ...

A new meat substitute created through fermentation is expected to hit the shelves next year, according to CBS News. Air Protein, developed by physicist Lisa Dyson, uses a process similar to making ...

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 ...

Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive ...

Experts say blended protein, fermentation, and mushrooms could revive Asia’s alt-protein market with better nutrition and affordability.