Scientists created bacteria that glow when wine is spoiled, offering wineries a cheap way of detecting acetic acid.

AFYREN (Paris:ALAFY), a greentech company offering manufacturers biobased, low-carbon ingredients through a unique fermentation technology based on a completely circular model, and South Africa-based ...

AFYREN (Paris:ALAFY),a greentech company offering manufacturers biobased, low-carbon ingredients through a unique fermentation technology based on a completely circular model, and South Africa-based ...

KANSAS CITY — Bromates, propionates and synthetic dyes may not be suited for products companies seek to portray as clean label. Ingredients containing wheat, vinegar and rice have emerged as potential ...

Plant-based dairy alternatives follow a similar product evolution. The first generation needs to look right, with no unpleasant flavours. Generation 2 must also perform like dairy: foaming like milk ...

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...

The funding will bring the world's most advanced sensing, analytics, and automation platform to more markets, transforming how industries from brewing to biofuels manage complex processes DURHAM, N.C.

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...