Among plant-based alternative proteins, plant-based cheese continues to have a function and taste problem. That’s where Plonts comes in. Company founders and co-CEOs Nathaniel Chu and Josh Moser say ...

The combinations of microorganisms responsible for shaping the taste of Cheddar cheese — including fruity, creamy, buttery and nutty flavours — are investigated in a Nature Communications paper.

Our bodies are home to hundreds or thousands of species of microbes — nobody is sure quite how many. That’s just one of many mysteries about the so-called human microbiome. Our inner ecosystem fends ...