Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The protein is made through the fermentation process on a carbohydrate-based medium. “This method is gaining in popularity as a way to create alternatives that solve issues of texture and taste that ...

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

The University of Amsterdam is teaming up with a food research firm to boost its development of novel fermentation methods. The university has appointed Jeroen Hugenholtz, to the chair of 'Industrial ...

With plants and cells grabbing the headlines as the market for meat alternatives takes hold, could a new generation of meat-alternative products made using cutting-edge fermentation processes start to ...

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

Protein fermentation describes the microbial population's controlled breakdown and build-up of nitrogenous compounds under specific redox potential, pH balance and substrate limitation constraints.