“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...

Wood is the primary source of raw material for paper production—whether as fresh fiber or recycled material. The silphium ...

While there is wisdom in the phrase, "if it ain't broke, don't fix it," it's best left out of the kitchen. So here are some ...

Explore how cereal and pseudocereal microgreens offer enhanced nutrition, sustainability, and potential health benefits over mature grains.

Diacetyl is a compound that yeast makes during fermentation that tastes like butter or butterscotch. In most lagers and clean ...

Regulatory pressure and consumer demand are accelerating the phaseout of petroleum-based dyes—and the replacement process is ...

Rum, a drink known for its distinctive taste, has a fascinating history that intertwines with the art of perfumery. This ...

According to Towards FnB, the global fermented foods market size is evaluated at USD 259.27 billion in 2025 and is expected ...

In a remarkable blend of science and tradition, researchers have revived an old Balkan and Turkish yogurt-making technique ...

The transformation of urban food systems, including urban agriculture and food waste valorization, is essential to achieving ...