Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

We’re talking about a Nordic breakfast staple – a particular meal that has been studied for its physical and cognitive health ...

Not only that, but regular consumption of skyr and oats supports intestinal microbiota, enhances the production of ...

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...

If you were one of the many amateur bakers who learned to bake sourdough bread during lockdown, you'll know how complex a ...

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 ...

If you're looking for creative ways to use up yogurt beyond just eating it for breakfast, you're in the right place. From ...

Kimchi sits at the heart of Korean cuisine as a fermented vegetable dish that delivers a punch of flavor in every bite.

The low-lying meadow and scrub near our house have been home to countless generations of critters. We don’t see many of our small animal neighbors in winter. The ...