The global gluten-free alcoholic drinks market size is expected to reach around $12.7 billion by 2033, reflecting rising demand for grain-free alternatives. However, consumers must ... Read moreThe po ...

For thousands of years, in cultures everywhere, people have been fermenting food to preserve and improve its flavor. In ...

What is fermentation, and how can eating fermented foods support better gut health? Here's what to know—and which foods to ...

Our readers continue to offer insight into this important question – and also offer hope about the future of low-alcohol ...

There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to ...

When wineries submit labels for approval, they may not have the exact alcohol percentage of the wine ready because the ...

For centuries, Korea has stood at the heart of fermentation culture. Traditional Korean alcohols made from rice, nuruk ...

Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn't belong in beer. Now they've got the ...

In a government-backed effort, University of Queensland researchers have produced precision-fermented dairy proteins that ...

Just how does grape juice become wine anyway? In today's edition of Ask The Expert we examine the core process behind the ...

Non-alcohol beer is more popular than ever. It tastes so much like regular beer, people wonder how it's really made. These ...

Applications of S. cerevisiae Fermentation Technology Food Industry: The most common application of S. cerevisiae is in baking, where it leavens bread by producing carbon dioxide. In alcohol ...