Scientists at Singapore's Nanyang Technological University have developed a mycelium fermentation process to transform okara ...

New Zealand's Daisy Lab, known for its cow-free whey proteins like lactoferrin, has been acquired by UK fermentation firm ...

In our weekly column, Future Food Quick Bites, we round up the latest developments in the alt-protein and sustainable food ...

The Ministry of Future Affairs has established an EU novel food regulatory sandbox to provide pre-submission advice for the ...