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 ...

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 ...

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 ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the transformation of grapes into the product we love so much - wine! For our ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

‘Food is not just about calories – it could improve your mood’: Tim Spector on the gut-brain axis and fermentation myths - ...

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 ...

Precision fermentation may be a food tech term that doesn’t put a pleasant taste in your mouth, but advances in the technology have investors increasingly ordering it from the menu and giving ...