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

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

González Alonso explains, “We observed that sourdoughs develop into stable microbial ecosystems, with lactic acid bacteria and yeasts in a complex balance. A higher fiber content barely altered this ...

Fermentation science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...

The mounting demand for sustainable and health-promoting dietary patterns has accelerated interest in plant-based foods and their functional potential.