This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of ...

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

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

The agricultural sector and food producers face an ever-pressing challenge: how to support the global food system while reducing reliance on finite resources or synthetic inputs. Achieving this is ...

Scientists published thousands of papers focusing on the gut microbiome in 2024, with well over ten thousand published papers on fermented foods and related biotics. Naturally fermented foods have ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.