NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and ...
In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually ...
Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...
MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...
Magdalena is "reallocating capital, talent, and governance toward industrial biology," says biochem unit director Andrés Rodas.
BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...
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