Category: Fermentation

Greetings, fellow science enthusiasts! Today, let us embark on a captivating journey through the intriguing world of fermentation, exploring the wonders of two beloved culinary delights: kombucha and kimchi. While often perceived as mere trending fads in the realm of health and wellness, these fermented foods are, in fact, ancient treasures teeming with scientific marvels […]

Picture a world where renewable energy sources reign supreme, where sustainability isn’t just a buzzword but a way of life. Biomass fermentation is at the heart of this green revolution, poised to transform the energy landscape as we know it. With the biomass fermentation market projected to surge from $1.6 billion in 2024 to a […]

SALISBURY, Md.—When it comes to preparing for Oktoberfest, Burnish Beer Company doesn’t just brew beer; they craft an experience. Mathew Shockley, the brewer and co-owner, takes us on a journey through the intricate beer-making process, giving us a peek behind the curtain at the meticulous artistry involved. A brew day at Burnish Beer Company is […]

SUMM Ingredients, formerly known as Nutrumami, has undergone a rebranding to better align with its mission of consolidating various functions into one impactful ingredient. This Danish foodtech company aims to revolutionize the food industry by offering multifunctional ingredients that enhance health, sustainability, and taste simultaneously. Recently, SUMM Ingredients secured €1.7 million in funding, with EIFO […]

Sauerkraut, a traditional fermented dish, is a culinary delight that tantalizes the taste buds with its tangy and sour notes. Renowned scientist and gut health expert, Tim Spector, elucidates the meticulous process of sauerkraut fermentation in his latest book, Ferment. This age-old technique involves slow fermentation at moderate temperatures ranging from 15–20°C for a period […]

Palm wine, a traditional alcoholic beverage with deep-rooted cultural and economic significance in tropical regions, remains a lesser-known gem compared to its grape and rice counterparts. Formed through the spontaneous fermentation of palm sap by indigenous microbial communities, this elixir holds a unique microbial diversity that shapes its final composition, intricately intertwined with geographical nuances. […]

Nature’s Fynd, a pioneer in the alternative protein space, has embarked on a groundbreaking journey from a NASA-backed expedition to developing a fungi-based protein platform that promises to transform the way we consume protein. Melanie Kahn, the Chief Marketing and Chief Revenue Officer at Nature’s Fynd, sheds light on the brand’s origin story, its mission, […]

The intricate world of microbial communities within our environment has long fascinated scientists, offering a glimpse into the hidden processes that shape the foods we consume. In the realm of culinary delights, olives stand as a testament to the marvels of natural fermentation. A recent study delves into the microbial landscape of Greek Tsounati olives, […]

In the realm of nutritional science, the dynamics of B-vitamins, specifically folate (vitamin B9) and cobalamin (vitamin B12), play a pivotal role in human metabolism. These water-soluble vitamins, essential for various metabolic functions, are crucial for human health. However, deficiencies in folate and cobalamin are widespread, particularly in low-income regions, posing significant health risks, especially […]

Baking sourdough bread has experienced a resurgence in popularity in recent years, captivating home bakers with its ancient origins and distinctive tangy flavor profile. Originating from Ancient Egypt, sourdough bread stands out as one of the oldest forms of leavened bread, cherished for its complex taste and crusty exterior. As enthusiasts delve into the art […]

Every seasoned gardener has experienced the perplexing moment of discovering a tomato plant sprouting in an unexpected location. This phenomenon often arises from fallen fruits that decay and undergo a natural fermentation process in the soil until environmental conditions align for germination. Nature’s innate wisdom in the art of fermentation predates human discovery, presenting an […]

Embark on a journey into the ancient alchemy of fermentation within the confines of your own kitchen. The allure of preserving your garden’s bounty, unlocking intricate flavors, and enhancing your well-being through the magic of probiotics awaits your exploration. Delve into the transformative process that harnesses the power of beneficial bacteria to elevate humble vegetables […]

Introduction: Tempeh, a beloved soybean product from Indonesia, undergoes fermentation byRhizopusspp. and associated bacteria. This process gives rise to a unique microbial community that contributes to the flavor, texture, and nutritional profile of tempeh. In a recent study, researchers delved into the world of tempeh microbiota, exploring the variability of bacterial communities across different regions […]

Fermentation, a process deeply intertwined with human history, has played a dual role in our lives: preservation and pleasure. Before the era of refrigeration, fermentation allowed us to store perishables like mead and milk for extended periods, offering both sustenance and safety. As our palates evolved to appreciate the tangy notes of fermented foods, the […]

In the vast landscape of nutritional science, the interplay between fermentation and its impact on health stands as an intriguing subject of exploration. The recent webinar, “Fermentation and Health: Fact or Fiction,” hosted by the Department of Food Science and Human Nutrition in collaboration with CSU Extension, delves deep into this enigmatic realm. Spearheaded by […]

At the heart of a bustling farmers market, amidst the vibrant stalls of fresh produce and artisanal goods, lies a world of preserved treasures waiting to be discovered. While a jar of pickled cucumbers and a jar of fermented kimchi may look similar on the surface, the processes that transform them are as distinct as […]

Fermentation is a fascinating process that has been utilized for millennia to not only preserve food but also enhance its nutritional value and flavor. Despite the somewhat unappetizing terminology associated with fermentation, such as bacteria, gases, mold, and rot, the benefits of incorporating fermented foods into our diets cannot be overstated. In this comprehensive guide, […]

What really defines beer? Dating back thousands of years, beer is a product of fermentation, crafted from a blend of four primary ingredients: water, grain malt (typically barley), hops, and yeast. The intricate biochemistry involved in the brewing process means that various scientific factors can significantly influence the final product. Matthew Farber, an associate professor […]

Artificial intelligence (AI) has transcended its traditional applications and is now delving into the realm of crafting new and innovative beer recipes, according to Luke O’Neill, a prominent figure in the field. This cutting-edge technology is increasingly being embraced by beer companies seeking to explore its potential in concocting novel brews. The results have been […]

Chocolate holds a special place in the hearts of many around the world, making it a highly sought-after treat in various forms such as drinks, desserts, and confectionery. The global chocolate market is valued at a staggering $140.12 billion this year and is projected to grow significantly in the coming years. However, despite its popularity, […]

Are you intrigued by the concept of fermented feed for your flock and eager to delve into the world of probiotic-rich nutrition for your feathered friends? Congratulations on taking this step towards enhancing the health and well-being of your poultry! In this comprehensive guide, we will explore the art and science of fermenting feed, equipping […]

Chocolate’s delectable taste is not solely attributed to the cocoa plant but owes much to the intricate processes of yeast and bacterial fermentation that transform sugars and other compounds within the cocoa beans and pulp. Similar to the concept of terroir in wine and cheese, chocolate also exhibits a unique sense of origin, influenced by […]

A team of Swiss researchers has delved into the intricate world of beer foams, aiming to uncover the secrets behind their stability and longevity. Their seven-year study, recently published in the journal Physics of Fluids, focused on the impact of fermentation levels on foam quality. The researchers discovered that the degree of fermentation plays a […]

In a challenging alternative protein landscape, The Better Meat Co. has made a significant stride by raising $31 million in a Series A funding round to advance its mycoprotein technology. Despite a recent decline in investor interest in alternative proteins, the company’s Rhiza mycoprotein platform has garnered substantial support, aiming to achieve commercial-scale production at […]

PhD student Tianzheng Liu has unearthed a remarkable bacteria capable of transforming discarded food into cutting-edge materials with vast industrial potential. This groundbreaking method involves harnessing bacterial fermentation to create biodegradable plastics, offering a promising solution to the global food waste crisis and the mounting environmental issues posed by traditional plastics. Every day, a staggering […]

MycoTechnology, a pioneering US company specializing in advanced fermentation technology for the production of value-added ingredients, has recently announced the appointment of Dr. Robert Scott to its esteemed Board of Directors. With a remarkable career spanning over 25 years in the food and beverage industry, encompassing roles in top-tier companies like Kraft Heinz and Coca-Cola, […]

A groundbreaking study conducted by researchers from Oxford University has revolutionized honey bee nutrition by developing a fermentation technique that produces a superfood for bees, resulting in a remarkable 15-fold increase in colony growth. In the face of dwindling natural pollen sources for bees, synthetic pollen substitutes have become essential supplements, albeit lacking the crucial […]

Fermentation process optimization often centers on enhancing product titer through various strategies such as selecting the right biocatalyst, controlling the process, and tweaking the medium composition. Higher product concentrations can significantly reduce downstream costs by decreasing water removal needs, leading to economic and environmental benefits. Energy and water consumption data from Cargill’s fermentation plants demonstrate […]

Fermentation science has a rich historical background that extends from ancient bread-making to the contemporary craft beer industry. Today, it has evolved into a serious academic pursuit with universities and brewing schools offering specialized programs aimed at equipping students with the necessary skills to understand the intricate science of yeast, hops, and fermentation. Aspiring craft […]

Lockdown not only reshaped daily routines but also sparked new beginnings for many. For chef Iñigo Ocharan and his wife Annika Pieridou Ocharan, the pandemic presented an opportunity to delve into the world of fermented foods. This exploration led to the birth of Good Fermentation, a company known for its delectable kimchi and kombucha, with […]

The intricate and diverse flavors found in premium chocolate have long been associated with the origin of the cocoa beans, influenced by the natural fermentation processes on cacao plantations. Farmers in regions along the equator, known as the “cacao belt,” have traditionally relied on microbial activity to enhance the taste of cocoa beans, resulting in […]

Fermentation plays a crucial role in altering the bioactivity and composition of polyphenols in polyphenol-rich foods. Polyphenols, present in plants in forms like tannins and anthocyanins, are known for their functional activities but often exhibit low bioavailability. Polyphenol-rich fermented foods (PFFs) have gained attention for their enhanced bioavailability and bioactivity due to the breakdown of […]

Prefer, a Singapore-based food tech startup, has successfully raised $4.2 million in a funding round that exceeded expectations, bringing their total funding to $6.2 million. This latest round was led by At One Ventures and Chancery Hill Capital, with participation from existing investor Forge Ventures. Alongside this funding success, Prefer has unveiled their latest breakthrough […]

Cheese has been a staple food enjoyed for its taste and versatility across various cultures for millennia. Recognized for its nutrient content like protein, minerals, and vitamins, cheese is low in lactose, making it a popular choice for many. While the sensory aspects of cheese have been extensively studied, recent research is shedding light on […]

Consumer preferences and demands in the protein market are undergoing a significant transformation in 2025. The focus is shifting towards smarter, cleaner, and more diverse forms of protein, driven by concerns for health, sustainability, and taste. This shift is compelling food and beverage companies to innovate while maintaining familiar ingredients at the forefront of their […]

Microbial fermentation is a fundamental process in the production of various foods and beverages, utilizing microbes like bacteria, yeasts, and molds to transform carbohydrates into different substances. This method has historical significance, dating back over 7000 years, with key microorganisms like Saccharomyces cerevisiae and Lactobacillus playing crucial roles in alcohol and dairy fermentation, respectively. While […]

Somaliland’s traditional fermentation techniques have gained attention for their role in producing probiotic-rich foods. These fermentation practices involve a natural process where beneficial microorganisms like yeast and bacteria are used to transform food substrates into probiotic-enriched products. Through this method, various dairy products, vegetable ferments, and beverages are created, contributing to both flavor enhancement and […]

Niue, a small island nation in the South Pacific, is exploring fermentation as a means to unlock economic value from various resources. This article delves into the aspects of optimizing fermentation processes on the island, focusing on bio-ethanol production, fish silage production, enzyme production, and more. Fermentation, a process that converts sugars into alcohol or […]

Fermentation has been a crucial aspect of human culinary practices for centuries, with the Minoans, an ancient civilization that thrived on the island of Crete, being no exception. Recent studies have delved into the microbiome of Minoan fermented foods, shedding light on the intriguing microbial diversity that characterized their diet. This exploration provides valuable insights […]

Ethiopia boasts a rich tradition of producing and consuming a diverse array of indigenous fermented beverages, each unique in its ingredients and preparation methods. These traditional beverages, including Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, are deeply ingrained in Ethiopian culture and play a significant role in daily life and social gatherings. The […]

San-J, a renowned Japanese soy sauce producer with a rich history dating back to 1804, is well-known for its tamari and cooking sauces. The company, still managed by the Sato family, upholds traditional fermentation methods passed down over eight generations. Recently, San-J has broadened its product range by launching the small-batch Tamarimaniac line of high-quality, […]