Discover the fascinating world of fermentation with MinuteFood! Join Kate as she overcomes her apprehensions about home ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

“Spontaneous fermentation” sounds like the worst two-word Instagram bio you’ve ever read. Or something terrible that would show up in an online dating profile. “Hey. I’m 23. Just moved to the city.

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 ...

In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...

In one small step for astronaut foods and one giant leap for Japanese cuisine, miso became the first successful fermentation in space, although it had a stronger flavor than paste produced on Earth. A ...

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 ...

Triacetic acid lactone (TAL) has the potential to serve as a bioderived platform chemical for commercial products, including sorbic acid. However, TAL currently lacks a global market as its chemical ...