When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

Japanese beverage giant Kirin Holdings has announced a new fermented ingredient made from coffee farm byproducts.

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

The leftover yeast from brewing beer, wine or even to make some pharmaceuticals can be repurposed to produce high-performance fibers stronger than natural fibers with significantly less environmental ...

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...

COLUMBUS, Ohio – Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of ...

My first real introduction to composting was when my sister, Vanessa, buried some banana peels in our backyard as part of a science fair project in elementary school. We grew up with a compost pile in ...

Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...