The global landscape for biological fermentation is entering a period of disciplined, high-volume consolidation. According to the latest strategic outlook by Future Market Insights (FMI), the global ...

Sourdough has taken over bakery aisles and social media feeds alike. Everyone seems to want a slice of that gut-friendly, ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

NoPalm Ingredients (NPI) has claimed an industry first with its successful scale of fermentation-derived oils and fats from side streams, achieving an industrious fermentation scale of 120,000l. The ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

A research team has unveiled how fermentation time and yeast selection work together to transform fresh ‘Nam Hom’ coconut ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, leading to incomplete fermentation, reduced yield, and compromised flavor.

A recently published study by University of Florida researchers provides insight into how beer yeast might behave when fermented in outer space. While the concept may initially sound trivial, it has ...

Meat-free proteins are a hot topic. In a 2019 McKinsey report, the consultancy published findings from an analysis of consumer online search queries: the most popular food and beverage product search ...

The global landscape for biological fermentation is entering a period of disciplined, high-volume consolidation. According to the latest strategic ...