France-based Danone and Michelin, DMC Biotechnologies in the U.S., and Crédit Agricole Centre France, agreed to create the “Biotech Open Platform” to advance the development of advanced fermentation ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...

Douchi is a traditional fermented condiment originating from China. It is primarily produced from soybeans or black beans through a semi-open fermentation process. During this process, unique flavor ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...

Avansya - a joint venture between Cargill and DSM - has opened the first commercial-scale facility in the US producing stevia sweeteners via microbial fermentation. The 10,000 sq ft $50m plant, ...

The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...