Fermented foods include yogurt, kimchi, sauerkraut, miso, tempeh, kombucha, some cheeses, sourdough bread, and wine and beer.

You might have noticed that kombucha comes with a signature cloudy residue, but is this really cause for concern or a natural ...

Fermentation has been gaining popularity in recent years, even though it is one of the oldest known preservation methods ...

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 ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.

Beans matter, but microbes may be the real secret to fine chocolate flavor. Scientists are building starter cultures that may improve quality.

Bel Group’s Caroline Sorlin on precision fermentation, animal-free dairy, start-up pitches, clean-label innovation & ...

Researchers at the University of Nottingham have developed a lab-based cocoa fermentation method using defined microbial ...

Lactic acid is a natural preservative often found in foods like yogurt, baked goods, and pickled vegetables. Along with making your food last longer, it can boost your health by strengthening your ...