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 ...

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.

Fermentation is turning microalgae into a sustainable superfood, delivering health breakthroughs like diabetes management and paving the way for greener, healthier diets. Review: Exploring the ...

Both had been integral parts of the growth of Austin brewery Jester King, a giant in the world of wild fermentation beer, and together had two decades’ worth of experience in the industry. What drew ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...

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