Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Plant-based dairy alternatives follow a similar product evolution. The first generation needs to look right, with no unpleasant flavours. Generation 2 must also perform like dairy: foaming like milk ...