Plant-based dairy alternatives – such as soy, oat, and almond drinks – are produced without animal ingredients for consumers seeking plant-based substitutes for milk and yoghurt. However, many of ...

The Rural Development Administration announced on the 26th that Korean-style rice lactic acid fermentation product made from Korean rice and native lactic acid bacteria has been found to improve ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Fermentation, one of the oldest food production and preservation techniques, has seen a huge revival in recent years. From craft beers and kombucha to yoghurt, sauerkraut and pickles, fermentation is ...

Researchers from the Università Cattolica at Piacenza, have developed a new 'bio and green' fertilizer from food chain waste, specifically from the waste of the productions of lactic acid bacteria ...