Page 169 - Fermentation News Today

The Australian Government has announced $5.2 million in funding from the Regional Recovery Partnerships program to upgrade and expand equipment...

Subscribe Meet the start-up converting wood into food grade protein: ‘We are expanding the definition of what a food crop is’ By Katy Askew Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation strategy. The world is ...

University of Alberta research is brewing up better ways to help ethanol producers make the most of plant waste they use to make their fuel. A process...

Farting, bloating, abdominal pain, and diarrhea are things we all experience. FoodMarble AIRE is a breath analysis device that tracks your fermentation levels, the foods you've eaten, and your symptoms. The app will also show you a library of foods and whether they're high or low in specific FODMAPs. High fermentation scores along with negative symptoms are indicators that your body is having trouble processing that food. This doesn’t mean you should eliminate that particular fo...

LegenDairy Foods is rebranding as Formo, a consumer-facing brand positioned at the forefront of cultivated dairy. The German start-up, which uses precision fermentation to produce milk protein without the cow, is aiming to launch commercially by 2023. Berlin-based Formo – formerly LegenDairy – is a cultivated dairy company that uses microorganisms instead of cows to produce animal-free milk proteins. The process sees selected microorganisms encoded with milk prot...

Conagens Novel Solution to Making Natural Capsaicin by Fermentation Accessible Bedford, Mass., April 22, 2021announced it has successfully scaled-up its fermentation process for the production of premium capsaicin and its related capsaicinoid molecules. Chili peppers are widely used as a food additive in spicy and hot cuisines, due to its hot and pungent characteristics. Consumers globally are demanding more clean, natural and exciting flavors, especially hot and spicy flavors. Yet, the challen...

American Chemical Society After pouring beer into a glass, streams of little bubbles appear and start to rise, forming a foamy head. As the bubbles burst, the released carbon dioxide gas imparts the beverage’s desirable tang. But just how many bubbles are in that drink? By examining various factors, researchers reporting in ACS Omega estimate between 200,000 and nearly 2 million of these tiny spheres can form in a gently poured lager. Worldwide, beer is one of the most popular alcoholic bever...

CONWAY — If it’s true that the way to true “hoppiness” is beer, then read — and perhaps, drink (moderately, of course) — on. The vitality of the Granite State’s growing locally crafted brew industry is being celebrated this week by the New Hampshire Brewers Association with its N.H. Craft Beer Week, which began April 7 and continues through today, April 17. “Each April, New Hampshire celebrates beer crafted in the Granite State,” the New Hampshire Brewers ...

‘A strong patent portfolio is a valuable asset’: Patent filings shine light on microbial innovation trends Microbes are used by food companies for a variety of functions – from improved process efficiency to shelf life and flavour development. But an examination of patent filings over the last 20 years shows the food industry is prioritising one area above all others – gut health. George James and Monika Rai, who work at intellectual property law firm EIP, re...

Image of Nok terracotta figurines Goethe University Peter Breunig Excavated Nok vessels are cleaned and photographed at the Janjala research station, shown in the picture: Dr Gabriele Franke, Goethe University Peter Breunig A team of scientists, led by the University of Bristol, with colleagues from Goethe University, Frankfurt, has found the first evidence for ancient honey hunting, locked inside pottery fragments fr...