Expert interview with Professor Ralf Takors, head of the Institute for Biochemical Engineering (IBVT) at the University of Stuttgart, about a new biotechnological process that converts exhaust gases ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Pow.Bio, which specializes in AI-enabled continuous fermentation technology, and the Bühler Group, are teaming up to bring an integrated continuous precision fermentation platform to market. Officials ...

There are two reasons why humans became interested in fermentation: preservation and pleasure. Before refrigeration, the process let us store drinks like mead for months when water could be deadly.

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...

A new study shows that adding fruit and microbes to alfalfa, a protein-rich feed for livestock, improves fermentation and biogas production. Alfalfa is more than a protein-rich feed for livestock; it ...

Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes. By Ligaya Mishan LUNCH IS ALL pickles at ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Rachel and Raphaël Pommier, the winemakers at Domaine de Cousignac. At Domaine de Cousignac in France’s Rhône Valley, winemaker Raphael Pommier has found a unique way to incorporate his love of music ...