LAS VEGAS — There is a gap between what most people in the food industry know about fermentation and what the average consumer knows. The Fermentation Association is striving to narrow that gap by ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

KANSAS CITY — Taste often becomes an issue when formulating products with plant-based protein or reduced sugar. In both cases, fermentation is proving valuable, and in some cases cost-effective, when ...

The process and product have been tipped as ideal for accelerating the adoption of mass-market blended beef and pork that are price accessible and indistinguishable in taste, texture, smell, and ...

Janneke Ouwerkerk: Food fermentation refers to any process in which the activity of microbes causes a desirable change in a food. People have used fermentation in food production since Neolithic times ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

A typical west African menu is not complete without a fermented food or drink. These are foods that have been transformed by natural processes involving “friendly” microorganisms like bacteria or ...

Different regional pizza styles have been getting national attention in recent years, from thick Detroit-style pan pizza to crispy Chicago tavern-style, but many chefs are focusing less on the ...