In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Take a quick peek behind the scenes of a yogurt factory, where milk undergoes a fascinating transformation into the thick, creamy, and nutritious yogurt we all love. From the moment fresh milk arrives ...

Gut-friendly products are a growing focus for the dairy industry in India, where probiotics have long been a central part of ...

Colorado State University recently expanded its fermentation program to include a stronger focus on food science, reflecting ...

After 17 years climbing through Portland’s most esteemed kitchens, chef Vedran Jordan is ready to take a shot at the belt ...

ALBANY (TNS) — Greek yogurt maker Chobani is planning to build a $1.2 billion factory at the Griffiss Business and Technology Park in Rome. The Choban ...

Introduction: The traditional fermentation process for bamboo shoots is long, complex, and yields a product with a non-uniform flavor. To address these issues, we determined the effects of using ...

In that time, the lactic acid bacteria (the same microbes that make yogurt) grow in the high-salt environment. During fermentation, the lactic acid bacteria produces a variety of flavorful byproducts.

Fermented yogurt? Not the sexiest foodstuff. So despite it being recommended by nutritionists, I eschewed kefir and opted for trendier foods and drinks like kombucha and kimchi instead.

Fermented drinks. These are natural sources ... Buttermilk or chaas is made by churning yogurt with water and spices like cumin or ginger. It’s rich in lactic acid bacteria, which help restore ...

For millennia, people have fermented grape juice into wine, barley into beer, milk into yogurt and cabbage into kimchi, all of which preserved harvests and sustained civilization long before the ...