Researchers tested how heat and fermentation time affect blueberry wine’s nutrients and antioxidant activity. They found that longer fermentations reduced some compounds like anthocyanins but boosted ...

Vegetable fermentation transforms ordinary produce into tangy, probiotic-rich foods that last for months. The process relies on beneficial bacteria naturally present on vegetables, which multiply in ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

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 ...

Bakers first harnessed the power of fermentation thousands of years ago. The practice goes back to at least the ancient Egyptian civilization. “Just like wine and cheese, bread flavors are developed ...

Fermentation is a real culinary trend these days, with foods prepared this way becoming a staple in more and more kitchens. It’s no wonder why. First, strong-flavored fermented foods are delicious.

Nutrient-rich blueberries — a common breakfast smoothie ingredient — can also create wine. But does the heat and time required to ferment this mighty berry strip out any of those potential ...