Does the thought of leaving food sitting on your counter to be overrun by bacteria disgust you — or make you happy? If you said “happy,” then odds are you’re a home fermenter. Fermentation has been ...

Fermented foods are delicious and good for your gut — but artisanal ferments tend to be costly. Though the prospect of home fermentation tends to scare people off, the truth is that it’s pretty ...

HONOLULU (KHON2) — Living healthy is becoming easier and easier as more and more ancient wisdom begins seeping from our past. And with springtime just around the corner, it’s the perfect moment to ...

If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

Federico Cerrone is assistant professor in Bioprocess Engineering at Dublin City University School of Biotechnology ...

Mara King, director of fermentation for the Wolf’s Tailor, Brutø, and Hey Kiddo, shares how to create the perfect pickle. Lacto-fermentation, a bacteria-based method of creating basic pickles, kimchi, ...

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

Proper fermentation is key to achieving restaurant-quality dosa batter. Use a 3:1 rice-to-dal ratio, grind to a slightly coarse consistency, maintain warm conditions (28–32°C), add salt moderately, ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...