In a small fermentation lab in Tallinn, two chefs with roots stretching across continents have quietly launched something Estonia has never seen before: Its first locally produced and sold shoyu.

It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...

Breweries typically monitor fermentation by analyzing broth composition. Alcohols, esters, acids and residual sugars are ...

COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...

With his wildly influential restaurant Noma, chef and owner René Redzepi put New Nordic cuisine, and Copenhagen, on the culinary map. Known for its inventive dishes based on foraged, local, and ...

THE importance of a systematic study of the microorganisms which play a part in the various processes of fermentation is making itself felt more and more as time goes on and new facts and phenomena ...

Forbes contributors publish independent expert analyses and insights. I write about the business of food & drink. "I truly believe in fermentation as a way to make cooking easier," explains René ...

Engineering group GEA has been contracted to supply and commission a precision and biomass fermentation upscaling line for ...

In beer brewing, fermentation is crucial. This is when yeast converts the sugars that are found in processed, malted barley into alcohol. Scientists have now determined that white noise can actually ...