Dairy farming is under increasing pressure for its environmental impact, consuming vast resources and emitting methane— a greenhouse gas far more potent than CO₂. As the food industry searches for ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

Fermented foods may sound exotic, but you've eaten them many times before. Fungal cultures and beneficial bacterias are present in everyday foods from beer to pickles to miso to yogurt. But Momofuku, ...

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 ...

BACKGROUND: While simultaneous saccharification and co-fermentation (SSCF) is considered to be a promising process for bioconversion of lignocellulosic materials to ethanol, there are still relatively ...