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

The Global Lactic Acid Market is experiencing robust expansion as industries increasingly transition toward bio‑based ...

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

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

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

Global Market Outlook (2025-2035) The Global Lactic Acid Market is experiencing robust expansion as industries increasingly ...

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 ...

This zesty bread also benefits metabolic health from several angles. Firstly, sourdough has a lower glycemic index when ...

Explore India's potential in bio-based chemicals and enzymes, highlighting industry leaders and challenges in sustainable ...

Krish Ashok of Masala Lab explains why refrigerated chapati dough is safe, how cold fermentation works, and whether it causes ...