#fermentation

#fermentation

Galactic appoints Laurent Guérindon as CEO to propel innovation and sustainability in food ingredients starting April 2025.

Chantle Swichkow combines her scientific background with home fermentation, evolving her hobby into a serious exploration of yeast and metabolic genetics.

Easy, wholesome stew recipe utilizing fennel and cabbage sauerkraut for rich, tangy flavors.

Homemade fermented foods can enhance gut health while being cost-effective.

Understanding hot sauce flavor profiles is essential for pairing with food effectively.

Fermentation enhances hot sauces, balancing heat and flavor over time.

Mead is the world's oldest alcoholic beverage, dating back to the 7th millennium B.C. in China, formed from honey, rice, and fruits.

Tempeh is a nutritious, versatile plant-based protein that absorbs flavors well.

Kobe University bioengineers achieved tenfold increase in artepillin C production using bioengineered yeast, overcoming challenges in herbal medicine mass production.

Kingston Black, Son of Man, and Sod Cutter ciders exemplify unique cider-making traditions through distinct flavors and production methods.

IPAs have lower sugar content than regular and non-alcoholic beers, affecting flavor and characteristics.

Understanding beer sugar content is essential for evaluating flavor and alcohol characteristics.

Kimchi can be enhanced with fruit purees to add sweetness and complexity, making it more versatile in various dishes.

Using sourdough starter at its peak height ensures the best flavor and rise in your bread, enhancing the baking experience.

People often discuss beer in terms of being bitter, hoppy, or malty but overlook sweetness. Sweetness in beer can come from sugars in malted barley or added ingredients like fruit.