All Food and Fermentation articles
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NewsMicrobes could become factories for the next generation of food ingredients
Precision fermentation is moving beyond niche ingredients towards a broader role in food production, from egg-white substitutes to proteins that mimic meat. Researchers argue that scaling the technology across both high-value and everyday ingredients could help make food production more sustainable and resilient.
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NewsHorizon Awards 2026: Professor Marciane Magnani named as winner of Basil Jarvis Prize
Professor Marciane Magnani, Professor of Food Science at the Federal University of Paraíba (UFPB), Brazil, has been named as the winner of the Basil Jarvis Food Security & Innovation Award.
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NewsTextile and food waste co-digestion boosts methane yields
Anaerobic co-digestion of textile waste with food waste (FW) could turn two stubborn waste streams into renewable methane while reducing landfilling and incineration. A study examined mono- and co-digestion of cotton, polycotton, and wool with FW under mesophilic conditions, testing substrate-to-inoculum (S/I) ratios of 0.5 and 1 and multiple feedstock mixing ratios.
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NewsWine-like terroir: Influence of wild plants results in distinctive microbial and flavour signatures in Munkoyo
Wild plants traditionally used as natural starter cultures for fermentation of Munkoyo, a traditional non/very low-alcoholic fermented cereal beverage consumed in parts of Africa, can influence not only the initiation of fermentation but also the microbial communities and flavour characteristics of the final beverage.
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NewsMicrobes supercharge plant nutrition
Researchers have shown that microorganisms can improve the amino acid composition of crops. A new method can make plant-based foods more nutritious and also improve animal feed. In the long term, it could help reduce nitrogen emissions from agriculture
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NewsKibble with microbial proteins appeals to cats and dogs in new study
In a new study, cats and dogs showed a short-term preference for kibble containing some protein derived from microorganisms over kibble containing only standard, animal-derived protein.
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NewsScientists demonstrate mushroom fermentation method to enhance protein content and flavour of soybean by-product
The lab-scale study highlights the potential of solid-state fermentation to upcycle perishable okara into a nutritious food ingredient.
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NewsDairy waste to fuel: New process unlocks potential of 95,000 tonnes of salty whey
A company that helped design how astronauts grow and recycle food in space is now applying that thinking to the critical problem of dairy waste here on Earth. Scientists turned salty whey, a high-volume by-product from cheese production, into bioethanol.
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NewsLocal microbes persist in wine despite commercial yeast
A new study has demonstrated that regional microbial imprints can remain detectable under commercial winemaking conditions. The new research shows that inoculated fermentations do not “override” native microbial diversity and that vineyard management and environmental conditions matter in wine quality.
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NewsSmoky off-flavors in cocoa aren’t caused solely by smoke - overfermentation can be the cause
Researchers have shown that overfermentation of cocoa beans can cause smoky, leathery, and cheesy off-flavors. Smoky flavors, therefore, are not necessarily attributable to smoke contamination.
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NewsGreen hydrogen production and storage using alcohols, iron, and baker’s yeast
A new recyclable system uses baker’s yeast to store H₂ in organic molecules and iron ions to release it when needed - offering a promising route toward more sustainable hydrogen production and storage.
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NewsIndustrial-scale biotech production of proteins and vitamins economically viable
Researchers are developing biotechnological methods called “power-to-protein” and “power-to-vitamin” processes which use microbes to produce proteins and vitamins for human consumption using basic chemical ingredients – entirely bypassing livestock farming and agriculture.
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NewsBreakthrough in engineering color-sensing yeast
In a new study, scientists engineered baker’s yeast to sense and respond to different colours of light, enabling new ways to control cellular behavior with red and blue light.
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OpinionWhose culture is it? Rethinking the study of traditional fermented food microbiomes
When microbiologists study traditional fermented foods, are we simply documenting natural biodiversity, or are we also accessing a form of cultural heritage, asks Tara Spencer-Drakes, PhD.
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NewsProtein-enriched ketchup gets a boost from algae extracts
Added protein is showing up in foods from breakfast cereal to pasta, but not many condiments … yet. Researchers have now developed an enriched tomato ketchup by incorporating protein extracted from microalgae.
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NewsAnaerobic dry processing unlocks flavor precursors in Arabica coffee beans
A research team has mapped how four post-harvest processing methods reshape flavor precursors in Arabica coffee beans, showing that anaerobic fermentation substantially increases key non-volatile metabolites linked to aroma, flavor, acidity, body, and balance.
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NewsGut microbiomes follow distinct trajectories during urbanization across South Asia
An international team of researchers studied communities across India and Sri Lanka to understand the impact of urbanization, local diets, and culture on the gut microbiome.
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NewsPrebiotic sodas typically contain as much sugar as fiber
Prebiotic sodas have become more popular in recent years. According to a new analysis, however, many of these beverages contain relatively little prebiotic fiber content and more sugar than marketing claims might imply.
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CareersMember Q&A: Tanja’s pathway to policy-oriented papers
Head of Bioresources Unit of the AIT Austrian Institute of Technology Tanja Kostić, PhD, reveals how AMI membership has supported her professional development and career journey.
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NewsResearchers find estrogen-like mycotoxin in every pregnant woman tested
Consuming common foods such as corn chips and popcorn may put pregnant women at risk of being exposed to mycotoxins. A study found hormone-mimicking mycotoxins in 100% of participants.