Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

Smell shapes how people react to food long before taste gets involved. Scientists have shown that strong odors trigger fast emotional responses linked to memory and survival, which once helped humans ...

The findings shed new light on ancient winemaking. Archaeological evidence shows that wine was being produced at least 8,000 ...

Fermentation has re-emerged as a powerful biotechnology platform for developing sustainable, nutritious, and health-promoting foods. Advances in precision ...

Scientists in Belgium—that celebrated bastion of ancient beer culture—are harnessing genetic breakthroughs and machine ...

When you think of fearless eaters, Andrew Zimmern is basically the final boss. The man has eaten eyeballs, bugs, mystery stews, and things that look like they crawled out of a swamp and asked for a ...

During World War II, the governments of the United States and the United Kingdom approached the largest U.S. chemical and pharmaceutical companies to enlist them in the race to mass produce penicillin ...

In Japan, harnessing the power of microbes is nothing new. Staples, including soy sauce, some pickles, sake and miso, are all produced using fermentation. And Japan already has one of the largest ...

Infamous for its overpowering smell and intense flavor, hákarl is Iceland’s most feared delicacy. Now, it’s been transformed into a sausage—and yes, it’s every bit as wild as it sounds. Dare to watch ...

Garlic and honey may have antibiotic and antiviral properties and contain antioxidants. Share on Pinterest Garlic and honey are two natural foods that have been used for centuries to support health.