Ohio State researchers develop a two-step fermentation process reducing odors in plant-based proteins by 95-99%.

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

Learn how to make homemade sauerkraut with this simple step-by-step fermentation process. This beginner-friendly guide covers everything from preparing cabbage to achieving the perfect tangy flavor. # ...

Oklahoma State University was recently issued a patent that could significantly increase biofuel and chemical yields while reducing carbon dioxide emissions. Hasan Atiyeh, professor of biosystems and ...

Kynda, a biotechnology company specializing in fermentation-based protein production, has opened a new research and production facility in Jelmstorf, Lower ...

You don’t have to go it alone when searching for and maintaining the perfect batch. Through machine learning and AI-based batch control, the arduous search becomes easier to realize.