A major Finnish dairy company will develop new plant-based alternatives with a Swedish start-up that makes fats with ...

The sourdough craze seems to have hit its peak during COVID quarantines, when people began making sourdough bread at home. I ...

Sour beers are enjoyed for their complex and often tart flavors, but brewing can sometimes be long and arduous. Researchers ...

In recent years, sourdough bread has experienced a remarkable resurgence, capturing the interest of health-conscious ...

The monosodium glutamate (MSG) market is expanding significantly due to the food industry's growing need for flavor enhancers ...

Sauerkraut maker Randy Gogolin, who named his company the Pickled Dad, couldn’t keep sample trays filled Saturday at ...

But officials enforcing the no-liquids rule at South Korea’s Incheon International Airport have been busy seizing another ...

The amount of bread wasted each year is shocking. Around 10 percent of the 185 million tons of bread baked […] The post ...

Before 2025 was named the year of the health drink, before matcha lattes became a status symbol and before anyone was talking about their gut microbiome in polite company, there was kombucha. A ...

Picking the right location can make or break your kombucha-brewing workshop. Find a well-ventilated space. Kombucha-brewing ...

Yeast protein, such as Springer Proteissimo® 102, is increasingly recognized for its quality and versatility. It can be used ...

According to Incheon Airport, 10.7 tonnes of kimchi was confiscated in 2024 from departing passengers for violating carry-on ...