Learn how sourdough bread may affect blood pressure and what makes it different from white or whole wheat bread.

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

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 ...

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

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 ...

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

New research shows how fermentation and post-harvest processing can boost the nutritional value of Amazonian cocoa, opening ...

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