Gluten-free bread gets a natural upgrade! A study shows sourdough, using specific bacteria, dramatically improves GF rice ...

Summertime is for bright, hot days spent sipping wine poolside or at a barbecue. For your next summer wine, try this ...

The 2025 IFT FIRST (Food Improved by Research, Science, and Technology), one of the world's largest food science and innovation expos, ...

In an unexpected twist in the fight against cancer, humble kitchen bacteria and a plant best known for sweetening tea could ...

It’s true that the main type of wheat grown in Europe is “soft” wheat, which results in bread with less gluten, and the wheat ...

Senior Food Editor and baking expert Making Gore details her 5 golden rules of yeast for successful baking every time.

Research on enhancing the efficacy of active compounds through fermentation technology is undergoing a transformation from empirical approaches to rational ...

Fermented foods promote gut health and are popular around the world across a wide variety of cultures, and here we share 15 ...

Making wine is a complex endeavor—it depends on grape composition, microbes like yeast, and environmental conditions such as ...

Estonian startup Äio has secured €1M ($1.1M) in a government grant to speed up the development of its yeast-derived ...

The future of fermented foods lies at the intersection of ancient wisdom and modern science. From beer brewing and sourdough ...

Yogurt is made through a delicate partnership between milk and two types of bacteria. Researchers at the Technical University ...