AuX Labs will use the new to ramp manufacturing, expand the team and support foodservice and consumer partnerships centered ...

Lab-grown dairy is the latest tech innovation in the food realm, no cows required. When plant-based dairy substitutes like almond milk and sunflower butter hit the shelves, some lives were forever ...

AuX Labs’ casein obtained self-affirmed GRAS status in April 2025 and the company has been piloting with customers in advance of a broader launch. The new capital will be used to ramp manufacturing, ...

Cottage cheese may not seem like a complex topic. What is there to learn about the clumpy stuff sold in a plastic bin just next to the sour cream? Well, a lot, actually. Despite its fresh, mild, and ...

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 ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

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 ...

The ancient process of fermentation could help to produce plant-based cheese that more closely resembles the texture and flavour of traditional cheese. Plant-based alternatives to animal-derived food ...

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 ...

What if your cheese board held a little boost for your brain? A recent study examined Camembert and its potential effects on memory. Intriguing results, but to be taken with a grain of salt. Fermented ...