NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Kwang Uh’s eyes register a small degree of consternation when I suggest that his restaurant, Baroo, might be getting a rush of customers due to a positive LA Times review. Considering he usually ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.

Fermenting food is a process, and it all begins with the right vessel. Food & Wine / Amazon Fermentation requires very little equipment to get started, but a crock or a jar is essential.

Michael David Winery is excited to announce their fermentation experiment, Grape Microbiota, is expected to return to Earth on July 17th. Partnering with Common Sense Solutions (CSS) and sent to the ...

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.

However, bar manager Gabe Chavez has been in the process of transforming the menu since taking over in January. Now that the four-year veteran of the bar has taken the reins, he’s started to ...