Scientists show red wood ants carry sourdough bacteria that ferment milk, echoing Balkan traditions and hinting at new, safer cultures for food.

Fermentation is bringing savory, complex, and sustainable flavors to the world of cocktails. From miso syrups to ...

Chimps' ability to metabolize fermented fruit could explain our own predilection for alcohol. Chimpanzees could be consuming ...

Smiling through the overwhelm of the huge late-season harvest, gardeners often deploy the genial phrase, “dealing with abundance.” Although mounds of produce is a gift like no other, it comes with a ...

Scientists turned food waste into natural plastic films using bacteria that make biodegradable packaging material.

Tree nut-based beverages offer healthy fats but lack protein. Innovations in fortification and fermentation could enhance ...

China, through its Biogas Institute - BIOMA, is turning rural waste into energy, income, and environmental solutions. In an ...

Amazon’s Prime Big Deal Days features kitchen storage and organization solutions for inside your cabinets, pantry, ...

CEO Jan Vanbrabant outlines strategy for growth, sustainability and global impact at Producing for the Future event ...

Grape plant bacteria might help mitigate smoke taint in wine by breaking down chemicals that evoke an ashy taste.

The answer, it turns out, can be spotted at home. Skincare specialist at Germaine de Capuccini, Gina Baker, explains that “no ...