The Clermont-Ferrand facility will give startups, industrial companies and R&D groups access to pilot-scale fermentation and ...

When drinking black tea, you may come across terms like "aged black tea" or the idea that "black tea becomes more delicious ...

Even if you want to eat healthy, you may be so busy that you end up relying on pre-made deli food or retort pouches, and find ...

Researchers at the DTU National Food Institute and Aarhus University in Denmark have used a two-stage bacterial fermentation process to increase lysine ...

There was no shortage of storytelling on Saturday either. Bringing together the most fermentation-forward individuals they could wrangle, those behind the tables gave the history of their practice and ...

Two slices of bread can have similar calories, carbs, and even fiber, yet leave you feeling completely different afterward.

Oyster mushroom fermentation raises protein levels and enhances savoury, umami-linked compounds in soybean processing by-product ...

Japanese biotech company Spiber, based in Tsuruoka, Yamagata, has started selling access to the strain engineering and ...

Every year, roughly a third of all food produced for human consumption is lost or wasted, a figure that carries a staggering ...

People have been fermenting foods for thousands of years to preserve ingredients and enhance flavours. The practice can also ...

Learn about an upcoming project that will distill whisky in space, uncovering chemical changes to lay the groundwork for orbital factories.

Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and ...