Discover how precision fermentation and mass spectrometry are transforming collagen production for sustainable biofoods.

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

Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation ...

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

Scientists show red wood ants carry sourdough bacteria that ferment milk, echoing Balkan traditions and hinting at new, safer cultures for food.

China, through its Biogas Institute - BIOMA, is turning rural waste into energy, income, and environmental solutions. In an ...

Fermentation is bringing savory, complex, and sustainable flavors to the world of cocktails. From miso syrups to ...

It smells earthy, salty and just a little funky, but miso is having its moment. The global market for fermented foods is ...

Plant-based dairy pioneer Miyoko Schinner talks her new cookbook, The Vegan Creamery, which goes big on fermentation, ...

Ice cream, mascarpone and milk-washed cocktails may sound like simple pleasures — but the ones served at a two-Michelin-starred restaurant in Denmark contained a little extra something: ants.

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 ...