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Fermentation
Even Germany isn't a monolithic alt-meat market
Editor's blog: The alt-meat man cometh
Editor's blog: Interior thoughts
Editor's blog: Who's afraid of processed foods?
Reuse, reduce, recycle: How to grow fermentation capacity
Editor's blog: The best thing I ate
Et tu, tofu?
ICYMI: A fuller picture of pea protein dumping accusations against China
In for a pound
Nicole Johnson-Hoffman: 'All about the fundamentals.'
Editor's choice: 'It's much more common than you'd think'
Pagination
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News
Bio Base Europe installs 75,000 L fermenter
Singapore calls for novel food projects
EFSA deems Impossible heme protein 'safe'
Brevel opens microalgae protein facility
News briefs: NECTAR, NotCo, Nourish, Rousselot, Tempeh Today
MicroHarvest to increase production tenfold
NoMy emerges from stealth, reveals product offerings
Ohly expands product line, opens in Chicago
The Better Meat Co. granted fifth patent
Seeking optimists: Nature's Fynd
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