When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...

My first real introduction to composting was when my sister, Vanessa, buried some banana peels in our backyard as part of a science fair project in elementary school. We grew up with a compost pile in ...

Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of products, new ...

Japanese beverage giant Kirin Holdings has announced a new fermented ingredient made from coffee farm byproducts.

Tucked away on the kitchen countertop sits a bubbling, living goop in a jar. Each day, a mixture of flour and water feeds the beige concoction, commencing a ritualistic dance that summons wild yeast ...

Growing food from microbes – whether it’s meat alternatives or high-intensity sweeteners - is more efficient and in many cases more sustainable than raising animals or growing crops. But if we want to ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. You might not think of mushrooms as great cooks. But fungi, as it ...

A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim.