The chemistry of fermentation may explain how bread rises, but its persistence across cultures explains why it never falls ...

Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this ...

Have you ever wanted to make your very own sourdough bread? Last week, the G. H. Cook Biochemistry & Microbiology Club showed ...

Precision fermentation and cultivated meat still have a long way to go before they reach the market. At Future Food-Tech ...

The researchers found that live ants worked best for fermentation, while frozen or dried ants failed to produce suitable bacterial cultures. They warned against trying the method at home, as live ants ...