Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using fungi. One of his collaborators is Rasmus Munk, head chef and co-owner of the Michelin two-star ...

What makes people interested in fungi-based food as an alternative to other protein sources such as meat? A new doctoral thesis explains how it is possible to create sustainable systems for food ...

Scientists have discovered a potential new weapon against a devastating fungus that threatens rice, wheat, and barley ...

Food contaminated with fungi can be an inconvenience at best and life-threatening at worst. But new research shows that removing just one protein can leave some fungal toxins high and dry, and that’s ...

What makes people interested in fungi-based food as an alternative to other protein sources such as meat? A new doctoral thesis explains how it is possible to create sustainable systems for food ...

Fungi are widely mistaken for plants, and many people are unfamiliar with mycoprotein, fungi-based meat alternatives or how they’re grown, according to a new cross-national survey of more than 6,000 ...

Many fungus strains have been used and selected by the food industry for their capacities to ferment, produce flavors or produce heterologous molecules. According to a new study, two fungi used to ...

Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator. Plant-based meat ...

Add Yahoo as a preferred source to see more of our stories on Google. Oct. 18—Downtown Albuquerque is hosting a unique event dedicated to celebrating all things fungi. The Albuquerque Fermentation & ...

Fungi can transform plant and animal products into delicious foods like cheese, miso and beer. A researcher argues that a type of filamentous mold -- Neurospora intermedia -- could also turn food ...

The East Javan food called oncom is made by growing orange Neurospora mold on soy pulp left over from making tofu. In about 36 hours, the soy pulp is turned into a tasty and nutritious food.