Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

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 ...

Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

During World War II, the governments of the United States and the United Kingdom approached the largest U.S. chemical and pharmaceutical companies to enlist them in the race to mass produce penicillin ...

Fermenting corn starch to generate ethanol for fuel is a complex biochemical process that requires the monitoring of numerous parameters to ensure optimal production. Measuring these parameters using ...

Investigating fermented oat and soy drinks, this study highlights their potential to enhance anti-inflammatory bioactivity ...

Online process analytical technology (PAT) has grown in popularity in the biotechnology industry in recent years. Many fermentation scientists have been using Thermo Scientific™ process mass ...