Fermentation is making a ‘comeback’ in western markets, with growing demand supported by consumer perceptions of it as a ‘natural’ and ‘healthy’ food preservation method. Fermentation refers to an ...

While humans have been eating fermented foods since ancient times, researchers are only starting to unravel some of the biggest questions about their health benefits. Kefir, kimchi, sauerkraut and ...

There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology ...

Fermented food products have steadily transitioned from kitchens to scientific discourse, thanks largely to their tie to the ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Precision fermentation, a type of synthetic biology, uses genetically modified organisms to produce consumable products. Because this technology is new and just starting to scale, consumers may still ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

Fermentation and spoilage both involve microbes, but their outcomes are completely different. Fermentation is a controlled, beneficial process that makes food s ...