New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, ...

A provocative Brooklyn restaurant has reopened after upgrading its fermentation lab — and brings in its very own provocateur. Honey Badger co-owners and wife-husband duo Fjölla Sheholli and Junayd ...

The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...