BOSTON - JUNE 16: Fermentation enthusiast Jeremy Ogusky demonstrates how to make sauerkraut by fermenting vegetables, step by step, in his Jamaica Plain pottery studio, June 16, 2016. Step seven: ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

Discovery radically changes understanding of how lactic acid bacteria thrive in environment Discovery could lead to healthier, tastier food and minimize food waste This hybrid energy metabolism ...

Green Spot Technologies uses fermentation to transform food and beverage byproducts into sustainable, nutrient-rich ...

Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform chemicals that are valuable components in a wide range of products, new ...

Fermentation has evolved from a traditional preservation method into a cornerstone of modern food innovation, where the intersection of bioprocess ...

Do you find yourself tossing away the crusts of your bread? You’re not alone, but the scale of bread waste is staggering. Around 10% of the 185 million tonnes of bread baked worldwide each year is ...

A fermentation byproduct might help to solve two major global challenges: world hunger and the environmental impact of fast fashion. The leftover yeast from brewing beer, wine or even to make some ...

The leftover yeast from brewing beer, wine or even to make some pharmaceuticals can be repurposed to produce high-performance fibers stronger than natural fibers with significantly less environmental ...

An international team of scientists from Nanyang Technological University, Singapore (NTU Singapore) and Waseda University in Japan have found that fermented soybean waste, or okara, could improve fat ...