Kwang Uh’s eyes register a small degree of consternation when I suggest that his restaurant, Baroo, might be getting a rush of customers due to a positive LA Times review. Considering he usually ...

The University of Illinois’ IBRL helps food companies scale precision fermentation, partnering with ADM and Primient to ...

Brevel is testing illuminated fermentation to scale plant cell culture across coffee, cocoa and bioactives, including a new ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

COPENHAGEN — In Noma‘s three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma’s fermentation lab, where microbes and ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

In this episode, you're invited to the fermentation party! Join us as we learn about the funk-filled process behind making sauerkraut, sourdough... Fermentation is behind a lot of the food you eat ...

Israel-based Brevel is seeking to bring its illuminated fermentation technology into the food sector, using its platform to ...

The self-taught specialist in the breakdown of food by micro-organisms is as much at home in the lab as the kitchen David Zilber’s job is to find new flavors. As the head of fermentation at Noma in ...