Dairy farming is under increasing pressure for its environmental impact, consuming vast resources and emitting methane— a greenhouse gas far more potent than CO₂. As the food industry searches for ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

In A Nutshell Living detectors: Researchers modified E. coli bacteria to light up when they sense acetic acid, the chemical ...

Fermented foods may sound exotic, but you've eaten them many times before. Fungal cultures and beneficial bacterias are present in everyday foods from beer to pickles to miso to yogurt. But Momofuku, ...