Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation ...

Ultrasound technology is emerging as a transformative tool in food processing and fermentation, offering novel approaches to improve product quality, enhance microbial performance, and increase ...

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

WASHINGTON — Efforts to use fermentation in the production of alternative proteins are showing signs of maturation, according to a state-of-the-industry report from The Good Food Institute (GFI) ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.

LAS VEGAS — There is a gap between what most people in the food industry know about fermentation and what the average consumer knows. The Fermentation Association is striving to narrow that gap by ...

Fermentation is a process in which substances break down into simpler forms. There are several types of fermentation, one of ...

A typical west African menu is not complete without a fermented food or drink. These are foods that have been transformed by natural processes involving “friendly” microorganisms like bacteria or ...

Omololu Fagunwa does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond ...