Fermentation is broken down into a few major categories. Lactic (or lacto) fermentation encompasses most of what you'll be attempting in your kitchen. In this form of fermentation, lactic acid is ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...