From pint to plate, scientists brew up a new way to grow meat

Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown ...

Beer waste helps lab-grown meat taste meatier

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap ...
Earth.com

Breweries could supply a key ingredient for lab-grown meat

A new study tests whether spent yeast from breweries can supply cellulose scaffolds that support lab-grown meat production.

Understanding the Use of Wood Cellulose in Grated Cheese: What You Need to Know

What is Wood Cellulose and Why is it Used? Wood cellulose, derived from plant fibers, is often added to grated cheese to prevent clumping. This functional additive helps maintain the texture and flow ...
Today

Is shredded cheese less healthy than block cheese? Dietitians break down the viral claims

A recent smattering of viral videos across Instagram, Facebook and TikTok are telling people to avoid eating packaged, preshredded cheeses, claiming that the powdered substance they're covered in to ...
Nature

Cellulose degradation and assimilation by the unicellular phototrophic eukaryote Chlamydomonas reinhardtii

Cellulose is the most abundant natural product in the biosphere 1, with plant cell walls representing the most important source, where it serves as a structural component 2. During plant growth, the ...
AZOM

Cellulose Acetate

Cellulose acetate was first prepared by Paul Schützenberger in 1865. It took another 29 years before Charles Cross and Edward Bevan patented a process for its manufacture. At about the same time, ...