Time, temperature, pH and more play a significant role in the performance of the yeast and final product quality.

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Explore the challenges and opportunities in consumer acceptance of precision fermentation technology within the food and ...

COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...

Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation ...

Hello and welcome to another exciting edition of Fun With Words. When we say “Fermentation Lab,” you say: Damn, you didn’t say “beer.” You were supposed to say “beer.” As in the kind that’s in ample ...

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, ...

There is arguably no process as foundational to bread-making as fermentation. It’s through this reaction that dough gets its ...