Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

Sourdough took the culinary world by storm a few years back, but this bubbly starter represents far more than a passing kitchen fad. Beyond the rustic crust and chewy center lies a nutritional ...

Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...

Green Spot Technologies uses fermentation to transform food and beverage byproducts into sustainable, nutrient-rich ingredients for bakery, chocolate, and other food applications, advancing circular ...

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

Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

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

Basti’s vinegar industry follows a slow fermentation process, producing traditional sirka used in everyday cooking and pickling.

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...