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...
top of page
Search
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 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...
Aug 2, 2023
Honey Truffle Sweetener: 2,500 times Sweeter than Sugar with Negligible Calories
MycoTechnology has been tackling food production challenges with fermented mycelium, since 2013: bitter blockers, salt and sugar...
bottom of page