The UK produces and consumes a lot of cheese. According to 2018 figures, 470,000 tons is produced, and 790,000 tons consumed, annually – equating to 11.9kg of cheese consumed per person. Due to the ...

German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives. Plant-based ...

New Culture animal-free cheese used as a pizza topping. Credit: Facebook Precision fermentation has seemingly resolved the challenge of getting close to the stretch-and-melt characteristics lacking in ...

Cheese fermentation is a complex bioprocess driven by diverse microbial consortia that transform milk into a wide array of textures, flavours and aromas. Initial acidification is typically ...

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

Many Americans were surprised to learn that roughly 90 percent of cheese contains a lab-made enzyme developed by Pfizer, and it does not have to be labeled. The ingredient, known as ...

Walk into any of Neil Rankin's three Temper steak restaurants in London, and the carcasses are very much on show. By his own account, the London chef is a dedicated carnivore. He wants to bring his ...

TORONTO, April 21, 2026 (GLOBE NEWSWIRE)-- AuX Labs, a food technology company using precision fermentation to produce real dairy proteins, today announced the close of a $4 million funding round. The ...

Domestication – the artificial selection of wild species to obtain variants with traits of human interest – was integral to the rise of complex societies. The oversupply of food was probably ...

SYRAUCSE, N.Y. – Feb. 3, 2026 — The only thing blue in Dr. Jennifer Goff’s microbial biochemistry class this week was the cheese, as students enjoyed a small charcuterie while learning about ...