This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.
NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...
Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...
Guests are reported to benefit from sniffing manure of the endangered Kiso horse—at two different stages of fermentation.
As the global population climbs toward 10 billion and climate change strains farmland, scientists are searching for new ways to feed the world. A group of Cornell food science researchers say one ...
Korea’s leading kimchi research agency has developed a new artificial intelligence (AI) model that can predict how kimchi will taste based on fermentation conditions, including temperature and ...
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