When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...

Happy New Year! Yet again, we have made it through the holiday season. A time for family, friends, celebration, and for many, alcohol. Humans are no strangers to the fermentation process as we have ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

Fermentation may be a millennia-old technique, but it continues to throw up new opportunities in food production. From providing new protein sources or health-boosting ingredients to improving the ...