Scientists have developed a technology that uses waste bread to create a medium to kick start the growth of bacteria, yeasts, and other microorganisms for fermented foods such as wine, yoghurt and sourdough.

Due to the large amount of water required to produce a single glass of almond milk (130 pints!) and the 70% of commercial honey bee population needed to pollinate almond crops, the buzz around almond milk is fading with consumers.

Starbucks is developing a recyclable, compostable solution to their hot beverage cup as part of their plan to decrease their impact on the environment.

Renmatix has developed a product which can serve as a substitute for eggs, oils, fats and a variety of thickeners in baked goods called “Simple Cellulose”.