Introduction: Seasonal declines in forage quality in crested wheatgrass-dominated rangelands of the Intermountain West reduce beef cattle performance and increase supplementation costs. Integrating ...

EUREKA, MT, UNITED STATES, January 4, 2026 /EINPresswire.com/ — Recruiting teams across industries are facing a growing challenge that rarely shows up on job descriptions or dashboards. Candidates are ...

Bronze Age pottery unearthed in northwest China has revealed the secret to making red rice wine that was ceremonially consumed in the region in the second millennium BC. Previous research has ...

Swiss manufacturing giant Bühler Group has collaborated with US firm Pow.Bio to launch an AI-led continuous precision fermentation technology. Addressing a major bottleneck of food biomanufacturing, a ...

Alameda (US) and Uzwil (Switzerland), December 9, 2025 – Pow.Bio, the pioneer in AI-enabled continuous fermentation technology, and Bühler Group, the global solution provider for food, feed, and ...

It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...

Dutch firm DAB.bio secures new investment from Navus Ventures and Capricorn Partners for the commercialisation of intensified continuous fermentation. Delft-based DAB.bio, a company that develops and ...

The potential challenges posed by the fermentation process, coupled with the demands of a high-speed commercial operation, have led more bakers to shift away from traditional long fermentation.

Embark on a garden-to-table journey with this video, as we delve into the world of yellow stuffing and colossal tomatoes. Discover their unique flavors and learn the secrets to cultivating them. Plus, ...

Researchers from the University of Copenhagen and the Technical University of Denmark have explored an ancient yoghurt-making method that uses ants to ferment milk, according to a South China Morning ...