The UK produces and consumes a lot of cheese. According to 2018 figures, 470,000 tons is produced, and 790,000 tons consumed, annually – equating to 11.9kg of cheese consumed per person. Due to the ...

Scientists and gourmands alike have been fascinated by the recent discovery of a 3,600-year-old cheese sample from a tomb in what is now the Xinjiang Uygur region in northwestern China (Cell 2024, DOI ...

New Culture animal-free cheese used as a pizza topping. Credit: Facebook Precision fermentation has seemingly resolved the challenge of getting close to the stretch-and-melt characteristics lacking in ...

German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives. Plant-based ...

Cheese fermentation is a complex bioprocess driven by diverse microbial consortia that transform milk into a wide array of textures, flavours and aromas. Initial acidification is typically ...

Companies and institutes are currently working on biotechnological processes for the production of 'dairy products' without the use of cows: In so-called precision fermentation, egg and milk proteins ...

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

Walk into any of Neil Rankin's three Temper steak restaurants in London, and the carcasses are very much on show. By his own account, the London chef is a dedicated carnivore. He wants to bring his ...

Many Americans were surprised to learn that roughly 90 percent of cheese contains a lab-made enzyme developed by Pfizer, and it does not have to be labeled. The ingredient, known as ...

SYRAUCSE, N.Y. – Feb. 3, 2026 — The only thing blue in Dr. Jennifer Goff’s microbial biochemistry class this week was the cheese, as students enjoyed a small charcuterie while learning about ...