This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of sauerkraut. It is not how to make sauerkraut but more so how lacto ...

Amy Costa of Truro got into fermentation kind of accidentally. She had just stopped working as a bartender but wanted to keep ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.

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, ...

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

This gear for your home, your office, and the great outdoors treads gently on the planet without sacrificing design, comfort, ...

Key PointsOnyeaka uses microbiology and engineering to develop sustainable food solutions, like algae-based flour and ...

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

The last 25 years have shown that the popularity of restaurants has never just been about what’s on the plate. Restaurants ...

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

Ants supply microbes, acids, and enzymes to produce a yogurt with distinctive textures and flavors, bridging folklore and ...