France-based Danone and Michelin, DMC Biotechnologies in the U.S., and Crédit Agricole Centre France, agreed to create the “Biotech Open Platform” to advance the development of advanced fermentation ...

Fermented foods have become increasingly common on restaurant menus, from tempeh and koji to a growing range of plant-based ...

Douchi is a traditional fermented condiment originating from China. It is primarily produced from soybeans or black beans through a semi-open fermentation process. During this process, unique flavor ...

Fermentation is one of the oldest biotechnologies, yet it’s now driving some of the most cutting-edge innovations in health, nutrition, and sustainability. From therapeutic enzymes and precision ...

Cocoa (Theobroma cacao L.) bean fermentation is a spontaneous process involving interactions between abiotic and biotic factors that contribute to the final flavours of chocolate. Understanding these ...