New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by 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 ...

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

Basti’s vinegar industry follows a slow fermentation process, producing traditional sirka used in everyday cooking and pickling.

Kanji health benefits can range from nourishing the gut to functioning as a coolant. Here are the ways it benefits gut health ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...