La version audio de cet article est générée par la synthèse vocale, une technologie basée sur l’intelligence artificielle. L’interdiction des téléphones cellulaires dans les écoles semble avoir porté ...

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 ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

There are two reasons why humans became interested in fermentation: preservation and pleasure. Before refrigeration, the process let us store drinks like mead for months when water could be deadly.

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

Researchers have identified key factors that influence the flavour of chocolate during the cocoa bean fermentation process, a discovery that could offer chocolate producers a powerful tool to craft ...

Forbes contributors publish independent expert analyses and insights. Akiko Katayama covers Japanese food and culture. Fermentation has become a keyword these days, not just among chefs but the ...

Speaking with a winemaker recently and asking about indigenous yeast, she cut us off and asked why she would leave a major decision about her winemaking—fermentation—up to chance. When we delve into ...

A new study shows that adding fruit and microbes to alfalfa, a protein-rich feed for livestock, improves fermentation and biogas production. Alfalfa is more than a protein-rich feed for livestock; it ...

The funding will bring the world's most advanced sensing, analytics, and automation platform to more markets, transforming how industries from brewing to biofuels manage complex processes DURHAM, N.C.

Since long before the rest of the world caught on to their appeal, tangy, pickled ingredients have been a staple in many of the country’s most popular dishes. By Ligaya Mishan LUNCH IS ALL pickles at ...