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Fermented foods: Health drives interest but taste keeps consumers coming back
Fermentation is helping food manufacturers pursue gut health, higher protein, and simpler recipes.
Silage science
Silage can be created from nearly any forage crop, but corn is often used because it is so energy-dense. Putting up silage can preserve forage quality via fermentation if it
Health Canada recognises Saccharomyces cerevisiae as a source of resveratrol and yeast beta-glucan
Regulatory update supports the development and licensing of fermentation-derived health ingredients in Canada
Biotalys Reports Half-Year 2026 Financial Results & Business Highlights
Company Provides R&D UpdateGhent, BELGIUM, Aug. 20, 2026 (GLOBE NEWSWIRE) -- Press release – regulated information Made substantial regulatory progress in both the U.S. and E.U. with first protein-based biocontrol EVOCA®, paving the regulatory pathway for its commercial version EVOCA NG Achieved promising results in field trials with a second lead BioFun-6 candidate from the AGROBODY® technology platform Entered into a strategic partnership with 21st.BIO, a leading precision fermentation technol
Summer Ventures at App State immerses NC high schoolers in hands-on science and math research
Each summer, high school students from across North Carolina become researchers at App State through Summer Ventures in Science and Mathematics. Offered at no cost to participants, this state-funded program engages students in hands-on, collaborative research alongside faculty and staff. App State is one of four UNC System schools that host the program.
At UCSB, this science education program sparks connection, innovation among kids - Santa Barbara News-Press
For around 15 years, SciTrek has led one-week lessons on topics including physics, biology, conservation of mass, fermentation and cellular respiration
The health benefits of fermented foods
Amber Freeman, host of Bloom, joined Fermenting Fairy Founder and CEO, Lauren Mones, in the kitchen to explore the many benefits of consuming fermented foods. While fermentation may sound intimidat…
Polish scientists compare five kombuchas, and the tea in each changes far more than flavor
"The most surprising aspect was the scale of changes occurring during fermentation."
The tea in your kombucha changes more than just the taste
Scientists discovered that kombucha’s flavor, chemistry, and antioxidant activity vary dramatically depending on the tea used to make it. Green and oolong tea kombuchas emerged as the most biologically active, while fermentation transformed each tea into a distinctly different beverage.
Multi-omics insights into floral–fruity aroma formation during Pu’er tea fermentation inoculated with a synthetic fungal community
npj Science of Food - Multi-omics insights into floral–fruity aroma formation during Pu’er tea fermentation inoculated with a synthetic fungal community
Modelling the odor profile of fungal Solid-State Fermentation
npj Science of Food - Modelling the odor profile of fungal Solid-State Fermentation
Coffee is complex. Can science standardize it for the better?
Ask any coffee aficionado, and they’ll tell you: A good cup is about more than the beans. The flavor is affected by lots of things – the roast and fermentation of the beans, the coarseness of the grind, the brewing temperature and even the chemicals in the water used to brew it. But there are very few quantitative ways to assess all the flavor variations. Current industry standards measure the concentration of coffee, but they often miss qualities like the acidity, brightness and fruitness. Scientists at the University of Oregon are trying to change that using a tool called a potentiostat that’s often used to measure the charge in batteries.Interested in more food and beverage science? Email us your question at shortwave@npr.org and we may turn it into an episode!Listen to every episode of Short Wave sponsor-free and support our work at NPR by signing up for Short Wave+ at plus.npr.org/shortwave.
Scientists discover what really happens during sourdough fermentation
New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the sourdough’s acidic environment, break down key fibres called arabinoxylans. This process may influence the bread’s texture, digestibility, and flavor. Some microbes even create buttery or subtly sweet notes that give sourdough its distinctive taste.
How Taiwan Is Reclaiming Its Wine Identity—Through Climate-Adaptive Science and Terroir-Driven Fermentation
Cooking up science engagement, a fermentation experiment
By blending hands-on cooking with scientific experimentation, a study from a team at North Carolina State University demonstrates how culinary creation can spark scientific discovery and deepen public engagement with researchers.
New Era of Fermentation: SINOFN Health’s Global Health Vision
TIANJIN, TIANJIN, CHINA, January 5, 2026 /EINPresswire.com/ — In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern vitality, one name has emerged at the intersection of biotechnology and consumer wellness: SINOFN Health Co., Ltd. […]