Learn how to make alla pala bread using a slow 72-hour fermentation process for deep flavor and a light, airy texture. This ...

Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the ...

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

Fermentation startups making food colors, proteins, sweeteners and specialty ingredients are attracting investment, ...

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 ...

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 ...

Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol ...

Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...

Canada’s ability to create more value from its agricultural resources is taking a significant step forward. Today, Protein Industries Canada announced a new project with Crush Dynamics and Atomic47 ...

If the bioeconomy is to scale, it needs a cheaper, more consistent source of fermentable sugars, says New Zealand startup ...

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