Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious.

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Add Yahoo as a preferred source to see more of our stories on Google. Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good.

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

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

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

Kanji health benefits can range from nourishing the gut to functioning as a coolant. Here are the ways it benefits gut health and how to make it at home.