For a long time, fermentation has felt like one of those old skills that quietly slipped out of everyday life. Somewhere along the way, it became framed as complicated, risky, or only for people ...

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Crossflow (or tangential flow) filtration, in which the feed liquid passes both parallel and perpendicular to the membrane, allowing both retentate and permeate to be collected. Typical applications ...