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

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 ...

Kenny Coogan: [00:00:00] Home fermentation is great in the fall, but also year round. What are some of your favorite vegetables to ferment? Sandor Ellix Katz: You can ferment anything you want at home ...

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 ...

One daily bite, a much happier gut. Eating one fermented food a day introduces live beneficial microbes that can improve digestion, reduce bloating, and support regularity as your microbiome balances ...

Image courtesy of Sandor Katz. Midway through an interview with fermentation expert Sandor Katz, I heard the unmistakable clack of a sharp knife against a wooden cutting board. Katz had pulled out a ...

‘Food is not just about calories – it could improve your mood’: Tim Spector on the gut-brain axis and fermentation myths - ...

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