Biotecnología
Biotecnología
Calif. bets on alt-protein
06/06/2025 -
The California State Assembly late last month formed a new Assembly Select Committee on Alternative Protein Innovation, aimed at advancing California’s leadership in sustainable food...
Alt-protein projects win Bezos grants
23/05/2025 -
El Fondo Bezos Earth financia proyectos internacionales que emplean inteligencia artificial para desarrollar proteínas alternativas sostenibles, con el objetivo de transformar la producción...
Key metrics come up short for mycoprotein
22/05/2025 -
La micoproteína es una fuente alternativa de proteína nutritiva derivada del hongo Fusarium venenatum, que ofrece una textura similar a la carne...
Italy’s ban on cellular meat: Protecting tradition or blocking innovation?
21/05/2025 -
El artículo aborda la reciente decisión de Italia de prohibir la producción y comercialización de carne cultivada en laboratorio, también conocida como carne...
A fifth state bans cultivated meat
08/05/2025 -
Indiana Gov. Mike Braun on Tuesday signed HB1425 into law, establishing a two-year ban on the sale or...
GFI Research Grants Program accepting applications
28/03/2025 -
Our Research Grant Program RFP is live
We are excited to announce the release of our 2025 RFP for research projects in the field of alternative protein development.
Lactic Acid Bacteria: An Inexhaustible Source of Scientific Knowledge and Food Innovation
18/03/2025 -
Este review explora la ciencia y la tecnología detrás del procesamiento de proteínas alimentarias, sus interacciones, funcionalidad y biodisponibilidad. Se examinan los...
Three ways Danone is revolutionising precision fermentation
18/02/2025 -
How the food and beverage giant is embracing the production method through research, infrastructure and more.
Characterization of Fusarium venenatum Mycoprotein-Based Harbin Red Sausages
11/02/2025 -
The chicken value chain, a vital part of the global food supply, also represents a significant public health concern due to the risk of foodborne pathogens, particularly in low- and middle-income...
Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources
29/01/2025 -
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
29/01/2025 -
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...
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...
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,...
Lab-grown breast milk
14/01/2025 -
Nature Biotechnology, Published online: 21 November 2024; doi:10.1038/s41587-024-02498-4Meet the biotech...
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...
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...
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 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...
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...
(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 —...
