Biotecnología
Biotecnología
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
16/01/2025 -
Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially from cattle, is a significant contributor,...
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
16/01/2025 -
This review explores recent advances in the design of fermentation processes for producing alternative proteins, focusing on utilizing agro-industrial waste and renewable substrates. New...
Microbial Characteristics and Functions in Coffee Fermentation: A Review
16/01/2025 -
Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and...
Top takes of 2024
15/01/2025 -
1. Hybrids/blends: Not so simple — Our editor-in-chief's thoughts on the developing trend of hybrid and...
Editor's choice: The state of alt-protein in 2025
15/01/2025 -
Reflecting on the last 12 months and looking ahead to the next is practically a requirement at this time of year.
I am always interested in what others are thinking about and predicting...
Future protein alternative: recent progress and challenges in cellular agriculture
14/01/2025 -
Abstract
With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is...
Lab-grown breast milk
14/01/2025 -
Nature Biotechnology, Published online: 21 November 2024; doi:10.1038/s41587-024-02498-4Meet the biotech...
The contribution of fungi to the global economy
13/01/2025 -
Abstract
Fungi provide ecological and environmental services to humans, as well as health and nutritional benefits, and are vital to numerous industries. Fermented food and beverage...
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
13/01/2025 -
Abstract
The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through the addition of microbes such...
The kombucha ingestion benefits on the intestinal microbiota
13/01/2025 -
Abstract
Kombucha is a non-alcoholic fermented vegetable beverage based on green or black tea produced through a symbiotic culture of bacteria and yeast. Some research has demonstrated...
A review on lactic acid production via microbial fermentation from biowaste: insights on scaling up to industrial process
09/01/2025 -
AbstractLactic acid (LA), the starting material for polylactic acid, is currently in high demand owing to rising bioplastic production. Large?scale production of LA typically uses a first?generation...
And the $15M XPRIZE food category winner is … nobody
02/12/2024 -
After four years of competition, a controversial rule change that prompted several alt-meat companies to drop out of the race, and the promise of $15 million in prize money to be distributed, the...
(Bio)massive investment
02/12/2024 -
European alt-protein companies focused on biomass fermentation-enabled ingredients tracked by Net Zero Insights reported a substantial increase in funding during the first quarter of 2024 —...
A comprehensive review on the application of neural network model in microbial fermentation
22/11/2024 -
The development of high-performance strains and the continuous breakthrough of strain screening technology also pose challenges to downstream fermentation optimization and scale-up. Therefore, neural...
Cow-less casein protein 'first' creates full cheese spectrum
22/11/2024 -
A full spectrum of âcheesesâ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
EVERY patents hero protein in egg whites using precision fermentation to introduce ‘new class of product applications’
22/11/2024 -
Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a ânew class of product applications,â and...
A new way to scale precision fermentation: Daisy Lab teams with dairies to produce bioidentical proteins
22/11/2024 -
Foodtech startup Daisy Lab is rethinking how to scale precision fermentation efficiently and economically to produce bioidentical dairy proteins without the cow by developing plug-and-play technology...
Top food tech trends for 2025 revealed
22/11/2024 -
Innovation in the food space has seen a boom in recent years. But this is just the beginning.
Insect protein buzz waning as patents slow
22/11/2024 -
Insect proteinâs predicted take off has been less than a flutter as market innovation stagnates, with worldwide patents sliding year-on-year again.
Mycoprotein’s finished being quiet and about to raise its game
22/11/2024 -
The OG meat alternative mycoprotein is set to retake the spotlight in a sector rife with food start-ups bringing to market products through an increasing array of food-tech innovations.
UK Government to create regulatory sandbox for cultivated meat
21/11/2024 -
With Â1.6m funding, the new regulatory sandbox aims to streamline the novel food application process of cultivated meat in the UK.
