Sourdough's popularity, boosted by celebrity, is backed by science. Its slow fermentation aids digestion, potentially ...

Texas A&M AgriLife Research scientists in the Department of Food Science and Technology have found a way to make fresh ...

When you think of probiotics, yogurt comes to mind first. And for good reason, it’s been the poster child for gut-friendly ...

Miso soup, a traditional Japanese staple, is emerging as a weight-friendly food. Fermentation transforms soybeans into a ...

Voodoo Scientific has developed a process that, when applied to fiery hooch, results in a more sippable tipple.

Bread is not the enemy of fitness; poor-quality, highly refined bread is. By making the deliberate switch to sprouted, authentic sourdough, or true whole rye, you transform your carbohydrate intake ...

Craft Bank Co., a Kyoto, Japan-based brewer of craft beers, and Yokogawa Electric Corp., have completed a proof of concept (PoC) test using autonomous control AI to the fermentation process for Bank ...

Remilk teams up with Gad Dairies to put high-tech dairy substitute said to be just like the real thing in eateries in coming ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

A pilot-scale production run and product lifecycle analysis revealed that fiber made from fermentation waste is stronger than ...