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.

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, ...

Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...

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 ...

Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

What modern nutrition science now explains through microbiomes and gut health, traditional food wisdom understood through experience: fermented foods feel lighter, calmer, and easier on the stomach.

The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded unappetizing and cruel ...

Imagine a world where vehicles run on beer. Some might think of this as a devastating waste of good hops, but a University of Maryland (UMD) team sees a lot of promise for the idea. The team has been ...