Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

BOSTON - JUNE 16: Fermentation enthusiast Jeremy Ogusky demonstrates how to make sauerkraut by fermenting vegetables, step by step, in his Jamaica Plain pottery studio, June 16, 2016. Step seven: ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

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 ...