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. For millennia wine has been the ultimate expression of agriculture, ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

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 ...