From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation.

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

One Genome’ mission, the Department of Biotechnology (DBT) and the Biotechnology Research and Innovation Council (BRIC) are ...

MISTA, co-founded by Givaudan, Danone, and others, is a San Francisco-based innovation platform accelerating the development ...

The global peptone market is experiencing steady growth, driven by its critical role in microbiological applications, ...

Moon megawatts and cosmic miso: Scientists build solar panels from moon glass and ferment miso paste in space.

A recent study reveals that fermented cabbage offers up to 40% protection for the intestinal barrier, outperforming raw ...

Olon S.p.A. is honored to announce its receipt of the esteemed 2025 CMO Excellence in Green Chemistry Award. This accolade, conferred by the ACS Green Chemistry Institute Pharmaceutical Roundtable ...

Dairy giant Bel Group will supply its whey waste to food tech startup Standing Ovation for the production of ...

Sauerkraut strengthens the gut barrier and reduces damage from inflammation. Fermentation produces helpful molecules.

Researchers from Thailand’s Kasetsart University have found that cannabis leaves can significantly improve the taste and ...