Found in crustacean shells, chitin is a natural polymer that has many uses once processed. Now, scientists have developed a fruit waste-based fermentation process for getting it out of those shells – ...
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 ...
The leftover yeast from brewing beer, wine or even to make some pharmaceuticals can be repurposed to produce high-performance fibers stronger than natural fibers with significantly less environmental ...
Kombucha fermentation waste becomes a renewable source of strong, compostable cellulose films that support durable flexible circuits and pressure sensors and safely degrade in soil. (Nanowerk ...
“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...
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 ...
COLUMBUS, Ohio – 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 ...
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 ...
Morning Overview on MSN
Beer waste makes cultivated meat taste more like the real thing
Scientists are turning a stubborn waste problem from the beer industry into a surprisingly effective tool for making ...
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