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 ...

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

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, ...

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 ...

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 ...

KANSAS CITY — Precision fermentation is emerging as a leading edge of food and beverage ingredient innovation. The list of companies investing in the process is growing, and the ingredients under ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Imagine a world where vehicles run on beer. Some might think of this as a devastating waste of good hops, but a University of Maryland (UMD) team sees a lot of promise for the idea. The team has been ...

Melissa Perello is the executive chef at Octavia and Frances, in San Francisco. When we were in the process of opening Octavia, I met Berkeley-based pottery artist Sarah Kersten at a flea market event ...