Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

That pile of fresh herbs sitting in your garden or kitchen might look potent, but they’re actually keeping most of their therapeutic compounds locked away in cellular structures that your body can’t ...

Achieving a breakthrough Despite significant obstacles, the overall perception of the potential of cell agriculture and fermentation is one of hopeful promise. “ The belief across the board is that ...

Innovative fermentation methods reveal how pressed black cabbage, enriched with yeast or bacteria, delivers superior health benefits and flavor, opening new possibilities for functional foods. Study: ...

The University of Amsterdam is teaming up with a food research firm to boost its development of novel fermentation methods. The university has appointed Jeroen Hugenholtz, to the chair of 'Industrial ...

Protein fermentation describes the microbial population's controlled breakdown and build-up of nitrogenous compounds under specific redox potential, pH balance and substrate limitation constraints.

Pierre Herme has added to the knowledge we have about chocolate making, as well as enriching the diversity of types of chocolate available. It's still an experiment but hopefully by working directly ...

Fermentation sounds like a modern wellness trend, but it's actually one of humanity's oldest food preservation methods. Long ...

Protein is an essential dietary requirement that is traditionally obtained from animal-derived meat and dairy products, seafood, nuts and legumes, and, in many cultures, from insects. Depending on ...

Penicillin, which remains an important part of our antimicrobial armamentarium, had a significant impact on the second half of the twentieth century. Deep-fermentation methods, which were primarily ...