Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

Yeast is an unassuming part of our kitchen, but without it, there would be no fluffy bread, airy pizza, or fragrant yeast ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy. Fats and mouthfeel are the ‘next ...