Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

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

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 ...

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 ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

Fermentation is one of the world’s oldest food preservation techniques, but it’s predicted to be the next big thing in 2023. What’s old is new again. Fermented foods topped the list of “superfoods” ...

Add Yahoo as a preferred source to see more of our stories on Google. The bounty of crisp, bright vegetables at the farmer’s market or in your garden makes it easy to feel inspired to jump into the ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

Image courtesy of Sandor Katz. Midway through an interview with fermentation expert Sandor Katz, I heard the unmistakable clack of a sharp knife against a wooden cutting board. Katz had pulled out a ...