Fight inflammation and improve digestion with these gut-friendly foods.

Coffee is one of the most heavily traded export commodities in the world. It grows in about 70 countries, within a relatively narrow area just north and south of the equator. Broadly speaking, two ...

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.

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

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

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...