On September 10, 2026, we held an industry-government-academia-finance collaboration event titled "Opening the Future of ...

People have been fermenting foods for thousands of years to preserve ingredients and enhance flavours. The practice can also ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

Discover how Crush Dynamics and Atomic47 Labs use real-time AI monitoring to turn agricultural side streams into high-value food ingredients.

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.

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

"Anaerobic fermentation, carried out immediately after harvesting and before drying, is not a traditional process. However, coffee growers and experts have been seeking knowledge about the process ...

December 14–December 20, 2025We cover US efforts to efficiently produce microbes for agricultural use and European support for bio-based products. From the research commentary introduced this week, we ...

So you've tried it multiple times but with no effect. You just cannot make those soft, fluffy melt-in-your mouth idlis that Ma makes. But you’re doing everything that the recipe says! Wondering what’s ...

Oyster mushroom fermentation raises protein levels and enhances savoury, umami-linked compounds in soybean processing by-product ...