Learn how sourdough bread may affect blood pressure and what makes it different from white or whole wheat bread.

Home-fermented foods are great– they’re healthier, more flavourful, and cheaper than store-bought alternatives. What they ...

As fermentation activity expands, shortening process time without sacrificing performance has become a critical focus. Advances in processing technologies and the growing use of AI are helping ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...

Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

Michroma is tackling two of the biggest pain points in the shift away from synthetic dyes: performance and supply.

Rye bread and sourdough can both be healthy additions to your diet, particularly when you choose whole-grain or whole-wheat ...

Researchers at DTU have developed a new method that can reduce the time needed to find new bacteria for fermentation.