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

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 ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and modern winemaking.

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

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Kimchi, a Korean side dish composed of seasoned, fermented vegetables, has become popular in recent years, especially among health-conscious consumers. The staple Korean accompaniment was the focus of ...

Basti’s vinegar industry follows a slow fermentation process, producing traditional sirka used in everyday cooking and pickling.

Probiotics are live microorganisms that you can consume for gut health. They can be found in kefir, kombucha, sauerkraut, and yogurt, among other foods.