Michael David’s newest wine, “Zero Gravity,” is out of this world. Literally. It was created using a microgravity-grown yeast ...

When it comes to impressively aged affordable bourbon, there’s really one name that comes to mind for most whiskey fans–Knob ...

Discover Philadelphia's incredible bakery renaissance, where Lebanese-inspired pastries, Jewish babka, and sourdough ...

Microbes designed to make edible proteins in space could significantly bolster the wider precision fermentation industry, paving the way for more environmentally-friendly food. Scientists from ...

Panta Bhaat, a traditional Bengali and Assamese dish, utilizes leftover rice soaked overnight to create a cooling and ...

Plant-based colorants such as beets and carrots still dominate conversations about natural alternatives to synthetic food dyes. However, natural pigments produced by microbes in fermentation tanks can ...

The Plant, as it's called now, was a former meatpacking facility in Chicago's Back of the Yards neighborhood. But instead of a crumbling, old plant, Edel had a vision of sustainability and innovation.

Such are the yields of fermentation, here coming from the rice vinegar in the pickles, but present throughout the Japanese pantry in shoyu, miso, mirin and sake, all made by inoculating rice or ...

Imagine a kitchen where every peel, stem, and leftover finds a purpose—a space humming with the wisdom of generations, where ...

While physically extracting and removing alcohol from ordinarily fermented beverages requires costly equipment, biologically limiting alcohol from forming during the fermentation process opens the ...

Bel Group and French biotechnology company Standing Ovation have introduced a new precision fermentation technique that converts cheese‑making whey into casein proteins. Caseins are the ...