Instead of throwing away byproducts of food processing, fermentation is making them valuable.

Add Yahoo as a preferred source to see more of our stories on Google. 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.

"Anaerobic fermentation, carried out immediately after harvesting and before drying, is not a traditional process. However, coffee growers and experts have been seeking knowledge about the process ...

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 ...

Bond Pet Foods’ prototype chicken protein, one of several emerging products in the fermentation space. In response, the quest for more ethical ways to incorporate vegan foods in our diet is heating up ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

CHICAGO — While precision fermentation technology has been around for more than 30 years, it’s only now being recognized for its potential to produce food and food ingredients in a sustainable way. It ...

From coffee to ketchup, bread to sausage, wine to cheese, fermented foods are all around us – but we don’t have to be so afraid of them There is a moment in the life of fruits and vegetables that has ...