Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

The leftover yeast from brewing beer, wine or even to make some pharmaceuticals can be repurposed to produce high-performance fibers stronger than natural fibers with significantly less environmental ...

This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.