Despite the name, sour mash is a fermentation method used by most bourbon distilleries, not a description of how the whiskey ...

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

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

Fight inflammation and improve digestion with these gut-friendly foods.

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 ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

Fumaric acid is a versatile dicarboxylic acid with applications spanning the food, pharmaceutical, and polymer industries. Traditionally produced from petrochemical processes, recent endeavours have ...

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

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...