For more than a century, the industrial production of chemicals, fuels, foods, and medicines has relied on wild-type ...

Georgia made history on Friday at the Annecy Animation Festival, as writer-director and art director Natia Nikolashvili, 20 Steps producer Vladimir Katcharava, art department head Ana Markozashvili, ...

Studio TF1 has boarded “Yes Chef,” a $25 million family comedy set inside the high-pressure, fur-flying world of a televised ...

Before that cup of yogurt lands in your fridge, it has already been through a quiet act of biochemistry — bacteria feeding on sugar, proteins rearranging themselves and milk transforming into ...

That cup of yogurt in your fridge is the product of a controlled microbial transformation — billions of live bacteria rewriting the chemistry of milk. With probiotic-rich foods drawing fresh attention ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants. Reporting in iScience on October 3, the team shows that bacteria, acids, and ...

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...