The global polylysine market is forecasted to reach USD 798.5 million by 2025 and USD 2,293.7 million by 2035. Increasing ...

If you've ever wondered about that slimy film on your deli meat, we have some answers. Although unappetizing, it might not ...

As the average American consumes 327 pounds of meat annually, the future of meat production is poised for transformation with ...

As the saying goes, you catch more flies with honey than vinegar, but (discounting that vinegar is actually a great way to ...

Some stinky plants independently evolved an enzyme to take the same molecule behind our bad breath and turn it into the smell of rotting flesh.

Paul Locher describes the beginning stages of butchering a hog on the frontiers of Ohio Country in the early 1800s.

The red diamond logo glowing against the brick facade of Heritage Smokehouse serves as a beacon for barbecue enthusiasts ...

In Eat Up Havana, Antony Bruno will visit them all, one by one, week by week. While named after a style of tofu, this Korean ...

The French multi-national is leveraging precision fermentation to valorize acid whey, a by-product of making cheese, into ...

Half of Europeans say eating less meat will become mainstream in the next decade and are open to trying cultivated meat, if ...

Biotech startup MOA Foodtech has launched AI fermentation platform Albatros to boost industry fermentation and byproducts ...