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

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

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

The experiment could go a long way towards helping space travelers make their own nutritious, delicious ingredients.

Discover why fermented foods may outperform probiotic pills and support your gut with diverse microbes and powerful bioactive ...

Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final ...

Metabolic engineering, critical in modern biotechnology, focuses on employing microbial systems to produce valuable bioactive ...

Auto-brewery syndrome produces symptoms of intoxication when ethanol produced by dysregulated gut microbiota exceeds the ...

Miso is a seasoning from Japan made by fermenting soybeans with salt and fermented rice. It’s really tasty stuff and high in ...

INTAKE, a South Korean food tech company using yeast-based precision fermentation to produce alternative proteins, has raised ...