Did you have mushrooms for dinner? This orchid did. Most plants we see around us are green because they have chlorophyll in their cells, and chlorophyll absorbs most of the red and blue components of ...

Carrot side streams often end up as waste. Using such material for protein production reduces disposal problems and saves resources. No extra farmland or water becomes necessary. Production happens ...

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.

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 ...

According to a new study, 2 fungi used to produce food products have potential probiotic effects on gut inflammation. Many fungus strains have been used and selected by the food industry for their ...

Berkeley postdoctoral fellow and researcher Vayu Hill-Maini studied a fungi that converts food waste into nutritious — and even tasty — foods to expand its sustainability. The study of the fungi — ...

Inside a colorfully painted building in San Francisco’s Dogpatch neighborhood, research chefs with a food-tech startup called Sempera Organics are doing mind-bending things with mushrooms. The ...

DAVIS — You've heard of trash to treasure, but what about fungi to food? It's waste to what's next when it comes to sustainability. Inside a lab at UC Davis, researchers are perfecting a product by ...

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, 2 fungi used to ...

A recent experiment provides evidence of a bark beetle species' agricultural capability. The fruit-tree pinhole borer can suppress the growth of weed fungi and promote food fungi. Ambrosia beetles ...

Washington, D.C. — 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, 2 ...