Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

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

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

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 ...

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 ...

KANSAS CITY —The promise of precision fermentation may be seen in the growing number of partnerships tapping into the technology’s potential to produce value-added ingredients. While still in the ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials in the economic system. Achieving this requires innovative technologies ...

Fermented foods are nothing new—but fermented skincare is a new category. “Fermentation is a term we are all familiar with—it's the same process used to create kombucha and kimchi—but it is also used ...