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

Precision fermentation, a type of synthetic biology, uses genetically modified organisms to produce consumable products. Because this technology is new and just starting to scale, consumers may still ...

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 ...

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 ...

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.

Add Yahoo as a preferred source to see more of our stories on Google. Fermenting vegetables. Woman putting cabbage and carrots in the jar, preparing them for fermentation. For cooks, keeping the ...

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