With finite natural resources and a growing demand for food, the world must find ways to overcome this challenge. One proposal comes from a Brazilian startup that will produce milk proteins without ...

In a recent editorial published in Fermentation, researchers examined the use of fermentation as a means to increase the antioxidant potential of foods. Editorial: The Antioxidant Potential of ...

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: ...

Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...

Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation ...