Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. Leman highlighted how advantageous biomass and precision fermentation are, and what...

To help combat food waste, Upcycled Food Association (UFA) is working with hundreds of F&B brands across the country to certify products that utilize upcycled ingredients.

Restricting calories isn’t just for weight loss. A new study contends a calorie-restricted diet could improve aging and reduce mortality risk by as much as 15%.

Lead Scientist of Fermentation at The Good Food Institute (GFI) Adam Leman sat down with us to chat about all things fermentation, from capabilities to cost. This is the first video of a two-part series highlighting the innovative food processing...

Market data on consumer purchasing behaviors and new production introductions can help food brands stand out in the competitive plant-based category.

More F&B brands are striving to create environmentally friendly products and sustainability initiatives, which is being driven by consumers, retailers and regulatory agencies alike.