Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

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 ...

Precision fermentation, a type of synthetic biology, uses genetically modified organisms to produce consumable products. Because this technology is new and just starting to scale, consumers may still ...

We may receive a commission on purchases made from links. Fermentation: the fascinating science behind beloved culinary creations like sauerkraut and kimchi also works wonders with chili peppers for ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.