top of page
Search
Oct 10, 2023
Myconeos: The Future of Blue Cheese is Here
Could it be the future of blue cheese? Applied to Penicillium roqueforti, the fungi responsible for gorgonzola, roquefort, stilton and...
Aug 30, 2023
Better Nature Tempeh: Fermentation to Create Natural, Nutritious Food, Accessible to all
We had the pleasure of meeting one of Better Nature Tempeh's founder, Driando Ahnan-Winarno in their Indonesian research lab in Bogor. He...
Aug 28, 2023
How Different Cooking Methods Alter Medicinal Properties of Cooked Mushrooms
Culinary Mushroom Alchemy for the everyday individual. Often scientists publish research that are quite inaccessible to the average...
Aug 27, 2023
Monitoring of filamentous fungi biomass through SBi's Cell Growth Quantifier
Among the vast array of organisms that inhabit our planet, filamentous fungi stand out due to their unique structure and exceptional...
Aug 6, 2023
Myconeos: A New Future for Cheese Varieties
Could it be the future of blue cheese? Applied to Penicillium roqueforti, the fungi responsible for gorgonzola, roquefort, stilton and...
bottom of page