Hello, I'm Akimori, the foodie artisan🔧🍽️For the past three installments, we've been talking about food labeling. This time ...

Chauhan's story is not simply about launching another beverage brand. He entered a category that was still relatively small ...

Changing the way we produce dairy proteins could have implications far beyond what ends up in your glass, according to a new study.

Kefir has gone from something most people had barely heard of to a regular fixture in Spanish supermarket fridges. It is sold ...

From miso and ferments to chilli, vinegars, pickles and chutneys, Australian chefs are using supporting flavours to create a more recognisable cooking identity.

NORTHAMPTON, MA / ACCESS Newswire / / Consumers are looking backward to move forward in their nutrition. In an era flooded ...

My grandmother used to tell me, ‘With fermentation, time does the work.’ I’ve always remembered that,” says Kim. Becoming a ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Bestzyme, the synthetic biology subsidiary of GenScript Biotech, has finished building an automated production line for brazzein at its facility in Jinan, ...

Take your homemade focaccia to new heights with this summery recipe, which features a roasted corn and garlic topping along with cotija cheese and fresh thyme.

Chardonnay is having a moment on the Naramata Bench. At the 2026 Trends Top B.C. Wine Awards, Upper Bench Estate Winery and ...

Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...