The world runs on vegetable oil. It’s the third-most-consumed food globally after rice and wheat. It’s in your morning croissant and your oat milk, your salad dressing, your afternoon snack bar, and ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Supported by ADM, Primient, and the University of Illinois, iFAB is building shared precision fermentation infrastructure to reduce startup costs and strengthen US biotech capacity.

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...

In bars from San Francisco to New York, from Tokyo to Melbourne, something strange, savory, and delicious is bubbling up. Fermentation, a long backstage player in food (think kimchi, miso, kombucha), ...