Kabura Sushi is a centuries-old fermented turnip sushi from Kanazawa, Japan. Learn what it tastes like, how it's made, its ...

Aussie precision fermentation startup All G has received an A$1.1M ($775,000) grant from the New South Wales government to ...

Florian Schattenmann, Cargill’s chief technology officer, explains how a technology that's been around for decades could help ...

It was right after the Lunar New Year, an auspicious time for ceremonies, and we huddled under umbrellas as a Shinto priest ...

We’re talking about a Nordic breakfast staple – a particular meal that has been studied for its physical and cognitive health ...

A model of an artisanal bioreactor was tested for fermentations in specialty coffee production, monitoring parameters such as Brix, temperature, pH, electrical conductivity, and total dissolved solids ...

Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left ...

More people are choosing sourdough bread in the belief that it is healthier than regular bread. But what does the research actually say? The post This makes sourdough different from regular bread ...

Sourdough’s roots stretch back thousands of years, long before commercial yeast simplified baking. Ancient civilisations relied on natural fermentation, mixing flour and water to create the tangy, ...