Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

Green Spot Technologies uses fermentation to transform food and beverage byproducts into sustainable, nutrient-rich ...

The novel two-step fermentation process can eliminate unpleasant aromas in healthy plant-based proteins. The technique was developed by researchers from The Ohio State University. Off-putting smells ...

Mexico’s agave spirit mezcal is still produced much as it has been for generations. The work is slow and physical, guided by ...

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

Curious whether fermented blueberries are better for gut health? Dietitians explain how fermentation changes blueberries, whether it actually boosts their benefits, and why regular blueberries may ...

The mounting demand for sustainable and health-promoting dietary patterns has accelerated interest in plant-based foods and their functional potential.

Fermentation science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...

González Alonso explains, “We observed that sourdoughs develop into stable microbial ecosystems, with lactic acid bacteria ...