Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavor compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...
Jungbunzlauer may be the next to invest in lactic acid and derivatives in North America. The Swiss firm already makes citric acid by fermentation of corn in Port Colborne, Ontario, and says that ...
Danish ingredient producer FERM FOOD is acquiring Orkla’s former manufacturing site in Skovlund, Denmark, effective 1 April ...
Phenyllactic acid (PLA) is a naturally occurring antimicrobial compound that has attracted significant attention due to its broad spectrum activity against bacteria, fungi and biofilm formation.
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3 fermented foods you should be eating regularly for better gut health
Most people don't give much thought to what's happening in their digestive system until something goes wrong, but the gut microbiome is one of the most active ecosystems in your body, home to ...
New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...
Compared to other breads, sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious.
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