Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

Fermentation is finally finding a burgeoning new fan base as nutritionists, chefs and home-schooled cooks promote its flavoursome qualities ...

In kitchens across the world, from high-end restaurants to home pantries, fermented foods are experiencing a remarkable ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

B efore 2025 was named the year of the health drink, before matcha lattes became a status symbol and before anyone was talking about their gut microbiome in polite company, there was kombucha. A ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

When we talk about fermented foods that are good for the gut, most people immediately think of yogurt or kombucha. But there ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...