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

Researchers have revived an ancient Bulgarian and Turkish method of making yogurt using live red wood ants. These ants ...

The ocean is Earth's largest carbon sink, absorbing about 25% of the CO₂ released by human activities. However, this uptake ...

Normal continues with a visit to Destihl, a Normal-based brewery distributing beer across the country and internationally.

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

Research links gut dysbiosis and low butyrate to myasthenia gravis. Explore naturopathic strategies to support patients with ...

This is a literal VBlog taken from my Website about how food fermenting is rising in popularity as people are beginning to ...

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 ...

Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...

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

In this edition of Finding Minnesota, John Lauritsen takes us to one of the last limestone kilns in the state.

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