Fermentation

© Equinox

Record sales for organic kombucha firm during pandemic

By Liza Laws

Equinox Kombucha started off being brewed in a kitchen in Calderdale, Yorkshire, after a couple of intrepid travellers returned from Asia wanting to bring the live culture and all its benefits with them.

French fermentation experts strengthen research ties

French fermentation experts strengthen research ties

By Nicola Gordon-Seymour

Fermentation specialist, Lesaffre and French research institute INRAE are extending their long-term collaboration for another five years to drive research and innovation and deliver solutions that “respond to societal issues related to the environment,...

Many people consume less than the recommended daily intake of dietary fibre. A healthy diet includes a variety of types of fibres. ©Nizo

INDUSTRY PERSPECTIVES

Dietary fibre and gut fermentation

By Will Chu

Dietary fibre plays a key role in human health; fibre-rich foods and prebiotics can help promote gut health and benefit the gut microbiota, for instance.

© artisteer / Getty Images

Conagen scales up hydroxytyrosol fermentation production

By Stephen Daniells

Massachusetts-based Conagen has announced it has scaled-up production and commercialization of the antioxidant ingredient hydroxytyrosol, thereby expanding the health ingredient portfolio of its commercial partner Blue California.

Getty | Asiandelight

Gut to get through this: Gut health top of the lockdown agenda

By Nikki Hancocks

Coronavirus has given a huge portion of the population both the time and the inclination to learn more about how they can improve their health and two women devoted to gut health education have seen their virtual education platforms flipped into overdrive...

©EatenAlive

Editor's Spotlight: Startup Focus

Chefs swap fine dining for fermentation

By Nikki Hancocks

Two gourmet chefs have devoted their eye for detail to a startup sauerkraut and sauces brand aiming to stand out from the rest of the fermented foods market with next level flavour.

KO Kombucha at the Probiota fermented foods showcase

Editor's Spotlight: Startup Focus

Kefir and kombucha going mainstream but science is yet to ferment

By Nikki Hancocks

The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...

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