The round supports the commercial rollout of sustainable dairy proteins made from whey, reducing reliance on traditional ...

Two milestones will be celebrated in April to mark a Sioux Falls anniversary and the graduation for two Augustana students.

A dietitian drank kefir every day for a week. Here, she documents what happened to her body and the pros and cons of drinking kefir.

Can tiny biological production factories ever give petrochemicals or animals a run for their money? 21st Bio weighs ...

Anyone who has embarked on their own personal sourdough journey knows there is a specific kind of heartbreak reserved exclusively for sourdough bakers: slicing into a loaf you really believed in, only ...

Industry executives at Future Food-Tech 2026 say precision fermentation’s growth is constrained by costly facilities, weak US infrastructure and limited government coordination, risking ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

You may have noticed certain beers labeled as "dry" or even "extra dry," but what does that mean? We break down the facts on dry beer versus regular beer.

This video explores the technique behind a pizza widely considered among the best in the world. The process focuses on dough fermentation, high-temperature baking, and ingredient balance. Attention is ...

Wondering if sourdough bread spikes blood sugar? Learn how its fermentation process affects glucose levels and whether it’s a ...

Champagne and Prosecco are both sparkling wines perfect for celebrations, but they have flavor and production differences that set them apart.

A cold brew on a hot day is always a good idea. But, with so many varieties to choose from, it can be hard to know what will ...