A study in Spain has found that rye bread is the healthiest type to eat - and it's perfect for those looking to lose weight and lower cholesterol ...

Protective cultures are an emerging and growing area in the food industry, including for use in dairy products. Among other ...

Instead of masking off flavors with sugar, salt, or artificial additives, companies can let bacteria do the work.

Yogurt, a staple in many kitchens, isn’t just a delicious and nutritious food—it’s also a time-tested beauty secret. Rich in ...

In kitchens across the world, from high-end restaurants to home pantries, fermented foods are experiencing a remarkable ...

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

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

Dr Asha Kembhavi and Dr Ria Deshpande are on a mission to tap into India’s vast microbial diversity, developing locally ...

The global market for lactic acid bacteria (LAB) is anticipated to reach USD 1,163.6 million by 2024, with strong growth expected in the following years. With a projected CAGR of 6.1%, the market ...

A new study maps how specific lactic acid bacteria can enhance both the flavour and nutritional quality of plant-based dairy alternatives. The ...