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 ...

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.

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 ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

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 ...

A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and modern winemaking.

Add Yahoo as a preferred source to see more of our stories on Google. Fermenting vegetables. Woman putting cabbage and carrots in the jar, preparing them for fermentation. For cooks, keeping the ...