Lallemand is joining the steering committee of the Grand Défi Ferments du Futur, a ‘highly strategic’ program that aims to accelerate research and innovation in ferments and fermented foods to meet the challenges of agronomy, an ecological transition...
A new bioidentical ingredient has launched with DoubleRainbow Biosciences unveiling its LK-01 Pure Salidroside, which delivers the core activity of the popular botanical Rhodiola rosea.
Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.