The global landscape for biological fermentation is entering a period of disciplined, high-volume consolidation. According to the latest strategic outlook by Future Market Insights (FMI), the global ...

Ingredients that improve the functionality or flavour of baked goods, or reduce egg or cocoa in recipes, have been unveiled ...

A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry. Based in Lviv – the architecturally-rich city ...

One of the great conversations in the wine world right now centers on the topic of natural wine. Natural wine has supporters, it has detractors, it has people in the middle that aren't sure. Believe ...

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker’s yeast, to leaven the dough. It’s richer in nutrients, less likely to spike your blood sugar, contains lower ...