The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

WESTCHESTER, ILL. — Reb M, when created through fermentation and bioconversion technologies, has multiple sustainability benefits when compared to sugar, according to a proprietary environmental life ...

Fermented foods can improve digestion, strengthen the immune system and reduce inflammation. Evidence also suggests that ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

It occurred a decade or so ago. My Bosnian friend Zemka had gifted me the kefir grains — the white globs that look like miniature cauliflower florets and have the texture of cottage cheese — needed to ...

KANSAS CITY — Precision fermentation is emerging as a leading edge of food and beverage ingredient innovation. The list of companies investing in the process is growing, and the ingredients under ...

Oranges and lemons, the bells of St. Clement’s – anything can be fermented if you try hard enough. But why, and how? A means of preserving food that predates refrigeration by millennia, fermentation ...

Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower ...