Fungi used to be overlooked as a low-calorie, low-nutrition food, but in fact many are full of nutrients. According to biochemist and herbalist Martin Powell, many produce compounds that show ...

“Fungi are absolutely remarkable chemists ... who started using them as a source of food. Roughly 65 million years ago, an asteroid strike would wipe out 70 percent of all life on Earth.

The $2 billion global natural food color market is expected grow at ... and the other is the fermentation of bacteria, yeast or fungi,” he explained. “But there’s also a specific process ...

This innovative approach enabled them to uncover a rich tapestry of bacteria and fungi present in diverse food types. About 65% of the samples came from dairy products, 17% from fermented ...

Texture, nutrition, and safety are key areas of interest for the lab team who work on making food alternatives with fungi. “We wanted to, of course, make sure that it's actually safe to eat.

We can find some of these solutions in nature. From helping us grow our food to tackling our plastic waste problem, fungi offer opportunities for a more sustainable future. Fungi are a kingdom of ...