Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of unpleasant odors from soy, pea, chickpea, and other plant proteins, improving flavor ...

Ohio State researchers develop a two-step fermentation process reducing odors in plant-based proteins by 95-99%.

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.

CHICAGO — While precision fermentation technology has been around for more than 30 years, it’s only now being recognized for its potential to produce food and food ingredients in a sustainable way. It ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...