Discover why traditional cooking methods like fermentation and nose-to-tail eating are replacing modern food trends.

Controlled fermentation of black cabbage using specific bacterial and yeast starters enhanced its antioxidant, polyphenol, ...

A disconnect between upstream and downstream work continues to hold back progress in biomanufacturing, claims the CEO of ...

Fermentation has been around for thousands ... and whether it could turn the cast-offs and refuse of industrial food processing into something people would want to eat. After analyzing everything ...

"To scientists, more than a food process, fermentation became a way to transform ... noodles and sandwich buns awaited processing. Batches of ecofeed are calibrated based on caloric and ...

Growing consumer awareness regarding the benefits of fermentation-derived products is propelling market growth. Moreover, rapid advancements in microbial strain engineering and fermentation technology ...

Fermented food can increase the diversity of the gut ... "They lose some of that goodness in the processing and batch production," she added. Some might even be considered ultra-processed foods ...

A new UC Davis study shows that having fermented food like sauerkraut could be good for gut health. (Hector Amezcua / UC Davis) Is sauerkraut more than just a tangy topping? A new University of ...

In recent years, research has focused on the association between food-derived ... for processing fear and emotions. Researchers observed that mice consuming probiotics from fermented foods showed ...

Many factors affect fermentation, including the type of probiotic, the primary metabolites these microbes produce (such as lactic acid, or certain amino acids), and the food undergoing fermentation.