WILMINGTON, DE, UNITED STATES, February 18, 2025 /EINPresswire / -- The Dairy Culture Market Size was valued at $0.8 billion in 2022, and is ...

Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize ...

Raffinose-family oligosaccharides from peas boost sour beer production, improving fermentation efficiency and sensory ...

Foods like kefir, kimchi, sauerkraut, and kombucha share a common process—fermentation. While they are often praised for ...

Yogurt is a dairy product made by fermenting milk with a bacterial yogurt culture. It contains many vital nutrients. Learn ...

We definitely didn’t come up with sourdough bread ... We are just jumping on a trend that’s 1000s of years old.” Sourdough ...

A traditional North Indian fermented drink, kanji is made by fermenting black carrots, mustard seeds, and water. This tangy, spiced beverage is rich in probiotics and perfect for a refreshing gut ...

Phil Pollen, Head of Coffee at Pablo & Rusty's, deep dives into coffee fermentation and reveals what happens at a coffee ...

Sour beers have become a fixture on microbrewery menus and store shelves. They're enjoyed for their tart, complex flavors, but some can require long and complicated brewing processes. Researchers have ...

Known for their zesty profile, sour beers traditionally demand a time-consuming brewing process involving wheat starch for fermentation. But a recent study reveals a clever shortcut through the use of ...

“Sour beer is the beer enthusiast’s alternative to champagne," said co-author Bjørge Westereng of the Norwegian University of ...

The star of the show is a slimy disc of living bacteria called the SCOBY ... and it’s been around for a long time. Post-fermentation, kombucha contains vitamin C, B6 and B12, thiamin, acetic acid, and ...