According to existing food processing classification systems, plant-based protein-rich (PBPR) foods are often considered ‘ultra-processed’—and therefore perceived as unhealthy—despite their ability to ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...

Fermentation is turning microalgae into a sustainable superfood, delivering health breakthroughs like diabetes management and paving the way for greener, healthier diets. Review: Exploring the ...

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods significantly affect the biochemical composition of plant-based foods.

Precision-fermented, dairy-identical fats are lipids produced using advanced microbial fermentation processes, rather than traditional animal agriculture. During precision fermentation, selected ...

Fermentation is booming across the industry. But what do manufacturers do with the leftover biomass? Emerging research suggests microbial fibre could enable food products with targeted health benefits ...