Pranav Vashisht's research included the design of an UV-C reactor for milk processing.

Pleese Cheese’s go-to-market strategy currently focuses on foodservice, but retail is next on its agenda.

A new grants program is supporting six research projects at the University of Wisconsin.

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

Graduate students researching the gut microbiome, yogurt and probiotics for human health may apply.

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

Plant-based proteins have difficulty in achieving a balanced amino acid profile comparable to meat and dairy.

Experts say investing in food science and technology will be key.

There are four primary categories of cultures used in the production of cheese and fermented dairy foods.

The company invested in fermentation technology to develop an oat cream for its products.