Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

Fermenting corn starch to generate ethanol for fuel is a complex biochemical process that requires the monitoring of numerous parameters to ensure optimal production. Measuring these parameters using ...

Wine, beer and yogurt are produced when microorganisms convert sugar into alcohol, gases or acids. But this process of fermentation -- which is used by bacteria, fungi and other fast-growing cells to ...

Consumption of fermented foods jumped 149% in 2018, according to Forbes, demonstrating not just the staying power of this ancient form of food, but how globalization has introduced fermented foods to ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart ...

The process of beer-brewing has traditionally been considered an art form. Since the entire beer market reached a valuation of $116.0 billion in 2019, there has been an increase in the demand for ...

Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...