The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

This research work investigated the proximate and nutritional composition of beer produced
using sorghum blended with hybrid yellow cassava. Hybrid sorghum variety CSR-03H and …

The current animal-based production of protein-rich foods is unsustainable, especially in
light of continued population growth. New alternative proteinaceous foods are therefore …

Legume protein ingredients are receiving continuous interest for their potential to formulate
plant-based dairy analogs. In this study, a legume-based slurry was produced from an …

Filamentous fungi are a large and diverse taxonomically group of microorganisms found in
all habitats worldwide. They grow as a network of cells called hyphae. Since filamentous …

The world is facing the global challenges of insecurity, poverty and climate change, which
can impede food availability, production and nutritional security. Due to these factors, the …

The reduction of saturated fats in baked products has become an important unit operation in
the food industry due to the consumers' demand for healthy foods low in saturated fat. In this …

Complementing traditional food processing techniques with emerging ones like three-
dimensional (3D) food printing can re-innovate the derived products as more consumer …

This study investigated the effect on the brown and yellow varieties of tigernut milk after
fermentation with water kefir grain, and then determined the properties and bioactive …