Home-fermented foods are great– they’re healthier, more flavourful, and cheaper than store-bought alternatives. What they ...

As fermentation activity expands, shortening process time without sacrificing performance has become a critical focus. Advances in processing technologies and the growing use of AI are helping ...

Investigating fermented oat and soy drinks, this study highlights their potential to enhance anti-inflammatory bioactivity ...

Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...

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 ...

Michroma is tackling two of the biggest pain points in the shift away from synthetic dyes: performance and supply.