As fermentation activity expands, shortening process time without sacrificing performance has become a critical focus. Advances in processing technologies and the growing use of AI are helping ...

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 ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...

Fermentation is booming, but what about the leftover biomass? How microbial fibre could close the fibre gap and turn waste ...

Hour one: Yeast begins adapting and starts multiplying. Oxygen is consumed. Enzymes naturally present in the flour, such as amylases and proteases, begin breaking down starch and proteins. Yeast also ...