Found in crustacean shells, chitin is a natural polymer that has many uses once processed. Now, scientists have developed a fruit waste-based fermentation process for getting it out of those shells – ...

Oregon Fruit Products LLC today released its most unique, and perhaps most unfamiliar flavor in its limited series for the fermentation market: Soursop/Tangerine puree, a blend of soursop and ...

Sweetener manufacturer Manus Bio, aims to democratize monk fruit production and availability in the US via fermentation at ...

Washington, D.C.—Alfalfa is more than a protein-rich feed for livestock; it may also be an excellent source of biogas. This mixture of methane and other gases is produced when plants (or any organic ...

Oregon Fruit Aseptic Concentrates meet consumer demand for beverage diversity and fruited ciders, along with beverage makers' desire for ease of use and more fruit formats SALEM, Ore., Sept. 8, 2023 ...

This fall has stricken me with fermentation fever, and my kitchen has turned into a laboratory run by yeasts, bacteria and various enzymes. It happens each year. That’s because the autumn culminates ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

FROM sourdough bread, to coffee, cheese and chocolate — how your favourite foods wouldn’t exist without fermentation. The facts are that your fridge and pantry is most probably full of food and drinks ...