New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, ...

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.

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 ...

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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 ...