The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...

Brevel is testing illuminated fermentation to scale plant cell culture across coffee, cocoa and bioactives, including a new ...

Brevel, Ltd. enters fully into the plant cell-culture market to help companies scale-up production and enhance nutrients ...

Israel-based Brevel is seeking to bring its illuminated fermentation technology into the food sector, using its platform to ...

Vegetable drinks offer a convenient way to increase the daily intake of vegetables containing vitamins, antioxidants, and fiber. In this study, we discovered that mungbean milk serves as a ...

Instead of throwing away byproducts of food processing, fermentation is making them valuable.

In this episode, you're invited to the fermentation party! Join us as we learn about the funk-filled process behind making sauerkraut, sourdough... Fermentation is behind a lot of the food you eat ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

The self-taught specialist in the breakdown of food by micro-organisms is as much at home in the lab as the kitchen David Zilber’s job is to find new flavors. As the head of fermentation at Noma in ...