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 ...

Central goals of the circular economy include closing material cycles, reducing waste, and permanently keeping raw materials ...

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...

The new two-step fermentation process removes 99% of unpleasant odors from plant-based proteins, making vegan foods more ...

Its consortium consists of leading research institutes, biotech innovators, and industry stakeholders who aim to create high-performance, biobased and recyclable leather-like fabrics, using efficient ...

"This is a novel ingredient that's crossed into industrial production through a partner-led, capital-efficient model," says ...

Not only that, but regular consumption of skyr and oats supports intestinal microbiota, enhances the production of ...

A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...

Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

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