In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

From fluffy idlis and crusty sourdough to kimchi and kombucha, fermentation has quietly powered some of the world’s most ...

Fermentation is a process where microorganisms like bacteria and yeast work together to break down complex carbohydrates and ...

Have you ever noticed that thin, watery liquid sitting on top of your yogurt when you open it? Here's what causes it and what ...

You've likely seen the tall bottles of kefir tucked into the dairy aisle next to the tubs of yogurt. But what really ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...