Heat plots of metabolites and flavor compounds in coconut cider fermented with yeast K1-V1116 (left) and coconut cider fermented with Yeast EC-1118 (right) at different fermentation times. FAME = ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

But even though cultured yeast may not produce wines as bombastic as the same wine made with indigenous yeast, it will speed ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...