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Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation - npj Science of Food
3+ mon, 2+ day ago (91+ words) npj Science of Food (2026) Cite this article This work was supported by the National Key Research and Development Program of China (no. 2022YFD2101400). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of…...
How UBC-trained food scientists are advancing food and beverage manufacturing in Canada
3+ mon, 1+ week ago (784+ words) Pushing the economy forward: Together with industry, UBC graduates are turning research into high-demand food and beverage products. The test is in the latte. When a barista pours steamed oat milk over espresso and the foam holds—tight bubbles, glossy…...
French Fermentation Project Looks to Turn Sprouted Grains Into Cocoa Alternatives
3+ mon, 1+ week ago (659+ words) A new partnership between French malt giant Soufflet Malt and public-private research scheme Ferments du Futur is the latest entrant to the booming alternative cocoa market. The 18-month programme will see the two entities create next-gen food ingredients via solid-state…...
Frontiers | A comprehensive review on Elaeocarpus ganitrus: phytochemical potential and sustainable applications in food systems
3+ mon, 1+ week ago (520+ words) Frontiers in Sustainable Food Systems 3 Traditional uses and functional food potential 4 Applications of Elaeocarpus ganitrus in modern food systems 6 Challenges and limitations in the integration of Elaeocarpus ganitrus into food systems 7 Future prospects of Elaeocarpus ganitrus in sustainable food systems…...
Frontiers | Enzymatic production of pectic oligosaccharides from onion peel pectin: optimization of process parameters for enhanced yield
3+ mon, 2+ week ago (814+ words) Frontiers in Sustainable Food Systems Lourdes Maria Correa Cabral Front. Sustain. Food Syst., 29 May 2026 Sec. Sustainable Food Processing Department of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore, India Effect of 0.1% enzyme volume of 100 μL…...
17 Vegetables You Should Try Fermenting at Home (They Taste So Good) - AOL
4+ mon, 4+ week ago (1414+ words) Ready for your next project while waiting for warmer temps? Try the edible experiment that’s trendy these days: fermentation. Bringing the magic of fermentation to your kitchen is a fantastic way to preserve your garden’s harvest, unlock new flavors, and…...
Biospringer by Lesaffre expands into bacterial fermentation with PTX Food Technology acquisition - Milling Middle East & Africa Magazine - No.1 Grains Industry Magazine & Website for Africa & the Middle East
3+ mon, 3+ week ago (417+ words) The acquisition aims to accelerate Biospringer’s growth in the food ingredients market, unlocking new opportunities beyond yeast fermentation. Published May 21, 2026 FRANCE – Biospringer by Lesaffre, a dominant global business unit specializing in food fermentation, has officially announced the acquisition of selected…...
Biospringer expands beyond yeast with PTX Fermentation technology acquisition
3+ mon, 3+ week ago (381+ words) German court finds Mondelez misled consumers with Milka “shrinkflation” Vitafoods Europe 2026: From Starbucks protein foam to bone broth coffee, fortified foods go mainstream Biospringer, a division of Lesaffre and a worldwide specialist in fermentation-driven ingredient solutions, has acquired selected intellectual…...
Understand how whey protein residue ceases to be an environmental problem, gains innovative industrial use, and helps reduce CO2 emissions with technology applied to sustainable food production and intelligent reuse on a global scale.
3+ mon, 3+ week ago (907+ words) The utilization of whey residue has gained prominence in Brazil after research conducted by Embrapa in partnership with UTFPR and Sooro Renner Nutrition revealed positive impacts on reducing carbon dioxide (CO2) emissions from the dairy chain. According to information from CNN…...
Patent-Pending Fermentation Technology Reduces Sugars in Fruit Juice
3+ mon, 3+ week ago (316+ words) Austria Juice GmbH has introduced a fermentation technology developed to reduce sugars in 100 percent fruit juice, and is unveiling apple juice concentrate as its flagship reduced-sugar product. According to the company, the proprietary process lowers sugar and calories by at…...