Discover how the unique fermentation process of sourdough creates a metabolic advantage, offering a gentler glucose response ...

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, ...

Biological and analytical advances enable modern fermentation processes to deliver safe and effective next-generation medicines. The pharmaceutical industry is no stranger to fermentation. Synthetic ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

Compared with most breads, sourdough has a lower glycemic index and offers antioxidant benefits that support blood sugar ...

From sourdough starters at home to loaves in supermarkets—artificial intelligence (AI) could be key to standardizing and upscaling unpredictable sourdough, according to new research. Beer is one of ...

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 ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

Why do some chocolate bars exhibit complex flavor notes like floral, caramel, and gentle woody, while others taste harsh, bitter, and astringent? A study published in Nature Microbiology has for the ...