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Articles on Fermented foods
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As little as 30 grams of kimchi per day may lead to beneficial immune system changes.
Norfolk Island green parrots are self-medicating with pepper tree bark and leaves, to rid themselves of parasites. But is there more to it? Birds are known to indulge in alcohol and take stimulants.
From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
Fermented foods, such as kimchi, have some health benefits. But helping you lose weight? I’m not convinced.
Sauerkraut, pickles and craft beer wouldn’t exist without this microorganism.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Our latest study adds further evidence that diet and mental health are closely connected.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Probiotics sold in tablets or capsules don’t need to be refrigerated to work.
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Shoppers have had it with supermarket science and instead are embracing more holistic styles of eating.
Top contributors
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University
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Professor in Marketing and Consumer Culture Studies, Lancaster University
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Associate Professor of Medical Education, University of Nottingham; University of Lincoln
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Professor of Food and Agricultural Proteomics, CSIRO
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Professor of Anthropology, Rochester Institute of Technology
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Assistant Professor of Anthropology, Université de Montréal
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Vice President for Research & Innovation, University College Cork
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Lead Economist, CSIRO Futures, CSIRO
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Lecturer in Microbiology, Department of Biosciences, Nottingham Trent University
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Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, Adelaide University
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Senior Lecturer, Medical Microbiology, University of Westminster
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Professor of Food Science and Technology, The Ohio State University
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Associate Professor of Anthropology, Purdue University
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Visiting Scholar, University of California, Berkeley
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee