Two Destinations from the Same Preparation: Exploring the Boundary Between 'Fermentation' and 'Putrefaction'

Fish sauce prepared by adding 20% salt to seafood followed different paths depending on the batch. This observation was made by Takashi Koyanagi in a column published in the 98th volume, issue 11 ...
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Fermentation research at U of A seeks alternatives to lower alcohol levels in wine

University of Arkansas scientists are sharing their research into lower-alcohol wine alternatives as the market for alcoholic beverages sees a shift towards low (or no) intoxicants. A U of A release ...
vegconomist

Soufflet Malt Teams With Eat The Truth to Develop Fermented Malt Flavors for Cocoa and Alcohol-Free Drinks

French maltster Soufflet Malt has signed a partnership with Eat The Truth, the solid-state fermentation brand of The Mediterranean Food Lab (MFL), to develop ...
vegconomist

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