Researchers at University of Toronto's Department of Chemical Engineering & Applied Chemistry have made a key discovery about how certain bacterial strains produce a set of economically valuable ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...

Researchers at University of Toronto’s Department of Chemical Engineering & Applied Chemistry have made a key discovery about ...

The modern wellness movement has created an environment where people eagerly adopt habits promoted as beneficial for their health, often implementing multiple changes simultaneously in pursuit of ...

Director of Technology and Sustainability Andrea Vanderhoff stands in front of QORE's separations building. For Qore, a new facility in Eddyville, the next frontier for sustainable fashion is growing ...

Like wine and cheese, chocolate has terroir, a sense of the place it was grown. Each bonbon or bar may carry unique flavors shaped by the soil, rainfall and temperature of the farm. But much of that ...

In summer, those bacteria work at a quicker pace, which means fermentation speeds up and sourness arrives sooner. The good ...

Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi. But when it comes to mass production, companies use jars made of glass and other ...

Sourdough bread is made using a natural fermentation process involving wild yeast and lactic acid bacteria present in the ...

The main benefit of eating fermented foods lies in the live bacteria present in the produce. Dr Emily Leeming, a microbiome scientist, dietician, and creator of the Second Brain newsletter, says when ...