The real science behind fermented foods—and how to make them work for your gut.

In the present study, the dry matter, crude ash, crude protein, ether extract, and energy, macro- (Na, K, Ca, Mg, P), micro- (Zn, Cu, Fe) minerals, heavy metals (Pb ...

Leftover pineapple rinds might seem like trash for the compost pile, but they can be repurposed to make a tasty alcoholic ...

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

That pile of fresh herbs sitting in your garden or kitchen might look potent, but they’re actually keeping most of their therapeutic compounds locked away in cellular structures that your body can’t ...

CHICAGO — While precision fermentation technology has been around for more than 30 years, it’s only now being recognized for its potential to produce food and food ingredients in a sustainable way. It ...

In a major stride towards sustainable industrial fermentation, a team of researchers at Delft University of Technology (TU Delft) in The Netherlands, has unveiled pioneering advancements in the ...

The protein is made through the fermentation process on a carbohydrate-based medium. “This method is gaining in popularity as a way to create alternatives that solve issues of texture and taste that ...

'Process ramanomics' for fermentation monitoring Now, a new study demonstrates that rapid, label-free readings from individual yeast cells can be translated into many of these same key process metrics ...

New partnership will develop and enable AI technology that will reduce energy use and enhance ingredient production ...