Kusano Sakko’s bacterial nanocellulose, patented and sold as ‘Fibnano’, forms a white gel that is synthesized by fermenting sugar beet molasses, a byproduct of sugar production.

Molasses is left in cane sugar, which means it has a little richer flavour with trace nutrients of calcium, potassium, and magnesium. Beet sugar does not have these traces because of its method of ...

WASHINGTON — The US Department of Agriculture in its March 11 World Agricultural Supply and Demand Estimates (WASDE) report ...