MycoTechnology aims to provide quality, yield and cost management for companies scaling up operations.

A look back at the most-read stories from the past month.

DSM-Firmenich's latest cultures may provide pH that is stable for up to 60 days in cold storage.

Dairy Processing spoke one-on-one with CEO Jesse Merrill about the company's mission.

Cultures and enzymes influence the flavor, texture and even the shelf life of dairy products.

The new fermentation facility in Wisconsin will supply products for use in dairy, food, dietary supplements and other industries.

Pro-Optima was developed as a protein enhancement for cultured products, especially yogurt.

Mixmi's functional frozen yogurt was created by food scientists to help support digestion and gut health.

Vermont Creamery's Sea Salt Cultured Butter picked up a gold sofi from the Specialty Food Association.