From ancient miso and sake to modern probiotics and precision fermentation, koji fungus is transforming how we understand food, health, and biotechnology.

At Rowan, Farber teaches biology through the art of what he calls “yeast hunting.” ...

In this article, experts discuss how cellular agriculture could deliver sustainable meat and dairy, the technical and ...

The breakthrough could help farmers standardize the natural fermentation process that gives their product its particular taste.

Bean-free coffee startup Prefer has secured US$4.2million in an oversubscribed pre-series A funding round and now eyes ...

Probiotics contain bacteria and sometimes yeast that contain healthy bacteria can have a few side effects in some people.

In the field of plant science, waterlogging emerges as a significant barrier to plant growth, inciting profound changes in ...

Chocolate’s irresistible taste may soon become more consistent and even more delicious thanks to a breakthrough in ...

Adding an electrical jolt to fermentation of industrial food waste speeds up the process and increases the yield of platform ...

We know fermented foods do us good, but the ZOE founder's new book still surprises with fascinating facts - and avoids ...

Corpse plants definitely earn their nickname. Their pungent odors attract not only the carrion insects—beetles and flies ...

Chocolate is more than a sweet treat. Its rich taste begins long before the beans are roasted or molded into bars.