Insight | News

–A discussion with Biosafe’s professors One of the best aspects of our work community are the discussions that experts drift into from time to time. W...

Every day, we come into contact with microorganisms. While many are harmless, a few can invade our bodies causing severe illness or contamination. Yet...

Whey is a milk protein that, together with casein, forms the majority of milk proteins. There is a range of new companies which produce whey and/or ca...

Enzymes have been used in food production for centuries and have been produced commercially since the mid-20th century. New ones are being introduced ...

The Biosafe laboratory operates from our headquarters in Kuopio, in the lake district of Finland. The laboratory receives a number of parcels containi...

Precision fermentation has opened a vast trove of new food products Fermented foods made with traditional fermenting involve microorganisms that make ...

The European Union aims to facilitate the use of microorganisms in the biological control of pests and plant diseases to reduce the dependence on chem...

QPS or Qualified Presumption of Safety was developed by the European Commission together with its scientific committees on animal nutrition, on food a...