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

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

On a recent day in Jarvis Hall at University of Wisconsin-Stout, about a dozen pairs of students leaned against lab tables and dug into the results of fermentation experiments they had created.

Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it ...