Latest Fermented foods Stories
Spanish food scientists have announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk. The researchers said their alternative could be specially formulated for people with allergies to cow's milk.
Transparency Market Research published new "Condiments And Sauces Market - Global Industry Analysis, Size, Share, Growth, Trends and Forecast, 2013 - 2019" market research report to
Chef de Cuisine Deuki Hong presents Kimchi Dubu at the Grand Tasting event of the 2013 New York City Wine & Food Festival, showcasing unique approach to fermented foods that is native to the
The Korean Food Foundation is promoting the taste and fermentation of Kimchi at the 2013 New York City Wine & Food Festival as a part of the Hansik Globalization Project. New
The Sea Pineapple (Halocynthia roretzi) is an edible species of tunicate. It is known as the Meongge in Korea and the Hoya or Maboya in Japan. This creature lives in shallow water, usually attached to rocks and artificial substrate. It is adapted to cold water temperatures between 36 and 75 degrees Fahrenheit, but prefer temperatures close to 54 degrees F. This creature is known for both its peculiar appearance, described by journalist Nick Tosches as “something that could exist only in...