Despite the name, sour mash is a fermentation method used by most bourbon distilleries, not a description of how the whiskey ...

The WSU Retiree Center is pleased to announce the “Fizz, Funk, & Fuel: Adventures in Fermentation” Senior University course begins on Thursday, March 26. The class will run for five ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Fight inflammation and improve digestion with these gut-friendly foods.

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

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 ...

Fumaric acid is a versatile dicarboxylic acid with applications spanning the food, pharmaceutical, and polymer industries. Traditionally produced from petrochemical processes, recent endeavours have ...

This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.