The new chocolate ice cream from the Unilever brand is lactose- and cholesterol-free.

The product may officially be sold, used and consumed in the US.

Precision fermentation technology may be used to produce ingredients, as well as replicate whole foods.

The company said its BLG milk protein is equivalent to its traditional counterpart found in cow’s milk.

The Israel-based company can produce more than 100,000 liters of fermentation capacity.

Co-founders Ryan Pandya and Perumal Gandhi will step down from their operational management roles.

The ingredient supplier will use Ginkgo Bioworks' strain engineering.

Speakers at SupplySide West in Las Vegas examined precision fermentation and the animal-free category.

The company shared that its beta-lactoglobulin will debut in 2024.

The food tech startup opened its new custom-designed headquarters near Haifa, Israel.