A new French wine regulation permits sugar additions after fermentation, sparking a new debate over tradition, terroir, and modern winemaking.

Fermentation has evolved into precision fermentation, utilizing biotechnology to engineer microorganisms that produce ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Basti’s vinegar industry follows a slow fermentation process, producing traditional sirka used in everyday cooking and pickling.

Fermented CPG brand Wildbrine isn’t just launching a product, they’re looking to define a new category in refrigerated fermented foods with its new chickpea salad.

Green Spot Technologies uses fermentation to transform food and beverage byproducts into sustainable, nutrient-rich ingredients for bakery, chocolate, and other food applications, advancing circular ...

From digestion to blood sugar and sodium levels, registered dietitians explain the real health effects of eating sourdough bread every day.

Fermented foods such as sauerkraut, kimchi, kefir, yogurt, and miso differ in texture, taste, base ingredients, and probiotic ...

Sourdough baking at home can be challenging due to variables like fermentation timing, temperature, and starter health ...