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 ...
Under a funding agreement with the U.S. Department of State, a team of researchers at Penn State will identify and compare ...
March 25, 2020. A letter was issued by the Center for Food Safety and Applied Nutrition of the U.S. Food and Drug ...
From egg-white substitutes to food colorants, precision fermentation offers new ways to produce food ingredients, but scaling ...
The World Institute of Kimchi (WiKim) recently announced that it has identified the origin source of lactic acid bacteria involved in the fermentation of kimchi and the characteristics of the ...
Fermentation can be described as a process that uses bacteria to make energy from carbohydrates in the absence of oxygen. Fermentations are used to make foods including bread, beer, wine, yogurt, ...
This article is more than 8 years old. "I truly believe in fermentation as a way to make cooking easier," explains René Redzepi. "It's a natural process and way of being, and ultimately the future of ...
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