Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more ...

Add Yahoo as a preferred source to see more of our stories on Google. 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.

With the global population projected to reach nearly 10 billion within 25 years, the pressure to feed billions more people is mounting — and Cornell scientists are turning to food scraps for answers.

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

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

In this episode, you're invited to the fermentation party! Join us as we learn about the funk-filled process behind making sauerkraut, sourdough... Fermentation is behind a lot of the food you eat ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

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

CHICAGO — Consumers already were interested in products with immune-enhancing benefits prior to the coronavirus (COVID-19), but earlier this year, as the pandemic took hold, the trend accelerated. An ...

Enduro Genetics, a Denmark-based start-up, aims to increase efficiency in biomanufacturing. By getting producing cells ‘addicted’ to production, the start-up aims to vastly improve production ...