Fable Food posted 50% growth last year and is projecting better numbers this year at a time when the alt meat category is ...

Meanwhile, the Patiala police have launched a search operation in the entire village after some jars were recovered from an ...

If you'd like to get in on the fermented food trend but don't know where to start, we're here to help, with tips from two ...

Utah State University Extension is bringing traditional indigo dyeing back into home gardens with a comprehensive three-part ...

The first person to soak the humble cucumber in some vinegar couldn't in their wildest dreams have predicted the Picklewich, pickle ice cream or pickle Bloody Marys, but here we are. Pickles aren't ...

Water Kefir: Add kefir grains to sugar water, ferment for 24-48 hours, then strain out the grains and flavour the kefir with fruit juice or herbs. Tepache: Combine pineapple rinds and core with water, ...

Saccharomyces cerevisiae, commonly known as baker's or brewer's yeast, is one of the most studied microorganisms in the realm of fermentation technology. This species of yeast has been utilized for ...

Of these, few terms cause as strong reactions in both wine professionals and casual drinkers as “malolactic fermentation.” So what exactly does this complicated-sounding phrase mean ...

Different amounts of feathers were degraded among consecutive days in both fermentation processes. SmF and SSF showed drastic variation in feather loss. During SmF, initial amount of feathers was 1 g.

The objective was to evaluate the capacity of Aspergillus oryzae and Rhizopus oryzae to degrade deoxynivalenol (DON) during submerged fermentation. The submerged medium utilized was sterile distilled ...

In an attempt to create better tasting meat alternatives, London-based technology firm Adamo Foods has developed a proprietary process that is based on “submerged mycelium fermentation”.