Silage fermentation is a critical process for preserving forages through anaerobic fermentation, ensuring a consistent and nutritious feed supply for livestock worldwide. This process relies on the ...

Chinese liquor fermentation, a tradition spanning thousands of years, is underpinned by complex microbial consortia that shape both flavour and quality. The fermentation process relies on Daqu—a ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Sourdough bread has ancient origins and may have advantages over other breads, including a lower glycemic index, some ...

Fermented foods can improve digestion, strengthen the immune system and reduce inflammation. Evidence also suggests that ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, ...

Danish maker of bio-based ingredients Octarine Bio and US cell programming company Ginkgo Bioworks have partnered up to engineer a strain for producing violacein and its derivatives. Food colorants ...

Arriving for a visit to BioVectra, a Canadian contract development and manufacturing organization (CDMO), one is reminded that pharmaceutical services companies are an idiosyncratic lot. Most are ...

Breast milk is best. But for Moms that can’t breastfeed, infant formula that contains at least some of the unique components in breast milk is the next best thing, says the co-founder of ...