Animal-free hard cheese that’s tastier than the real thing? Yes, please!
It takes 630 liters of water and about 9 square meters of land to produce one liter of milk. Since milk is the main component of cheese-making, that environmental footprint is automatically transferred to one of humanity’s favorite foods. While some vegan alternatives to softer cheeses, such as Read More...
This microbe-based cheese looks and tastes like the real thing
As a growing number of consumers are looking to green up their diets, more and more plant-based meat and dairy alternatives are emerging on the market to cater to these eco-conscious needs. However, as a recent culinary innovation proves, plants are not the only protagonists in the transition Read More...
Scientists use invasive weed species to make wine and cheese
Looking to find a use for an invasive weed species that’s both a threat to native fauna and a nuisance to farmers, Russian scientists have discovered that the extract of the pesky Bidens pilosa, also known as “hairy beggarticks”, is a promising source of enzymes helpful to the wine and Read More...