In the misty evergreen forests of the Pacific Northwest, Ash Rodriguez finds her inspiration. A Seattle-based award-winning food writer,...

UC Berkeley microbiologist Vayu Hill-Maini is pioneering a unique approach to addressing food waste by using fungi. With a background as...

In the ever-evolving landscape of food technology, biotechnology emerges as a key player, promising revolutionary changes in the food...

Koralo is among the first company worldwide using co-fermentation of microalgae and mycelium to create delicious and nutritious food....