There are probably some foods that will immediately come to mind when you hear the word "fermentation." Kimchi, sauerkraut, kombucha, and sourdough are all well known for the bright, tangy taste ...

Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...

Several industry groups and drugmakers have written to the US Food and Drug Administration (FDA) to ask the agency to harmonize its recent draft guidance on developing fermentation and semi-synthetic ...