Food processing takes many forms, and most foods are processed in one way or another—by grinding, pasteurization or ...

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

Ultrasound technology is emerging as a transformative tool in food processing and fermentation, offering novel approaches to improve product quality, enhance microbial performance, and increase ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Industrial food processing is often the target of criticism - unjust criticism, says Patrick Rühs, as many processing steps ...

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

LAS VEGAS — There is a gap between what most people in the food industry know about fermentation and what the average consumer knows. The Fermentation Association is striving to narrow that gap by ...

According to Towards FnB, the global fermented ingredients market size is evaluated at USD 43.53 billion in 2025 and is expected to grow USD 113.18 billion by 2034, reflecting a robust CAGR of 11.2% ...

A typical west African menu is not complete without a fermented food or drink. These are foods that have been transformed by natural processes involving “friendly” microorganisms like bacteria or ...

Fueled by wellness wanderlust, fermented food tours are taking over summer travel itineraries as vacationers combine curiosity with culture. In the United States, clinical-grade fermented products are ...