News – The Fermentation Association

News and stories we love

Read more +14 February 2019 By Staff Writer in Businesss, People

Are More People Leaving Stressful Jobs for Simpler Life as Food Producer? Story of Oshikida Brand Miso’s New Owners

Read more +12 February 2019 By Staff Writer in Businesss, News

Menu Trends: Fermented Foods up 149% in Restaurants

Read more +06 February 2019 By Amelia Nielson-Stowell in Businesss, Consumer

What You Need to Know About the Changing “Use By” Dates

Read more +05 February 2019 By Amelia Nielson-Stowell in Legal & Regulatory, People

Ozukè Founder: Fermentation Will Change Diet & Planet

Read more +05 February 2019 By Amelia Nielson-Stowell in Uncategorized

Craft Beer Sales Up 8% or $26 Billion

Read more +04 February 2019 By Staff Writer in People, Science

Student Creates Scoby Food Packaging; Fermentation Growth Just Two Weeks

Read more +01 February 2019 By Staff Writer in Businesss, Science

GYST – Fermented Food & Drink Bar – Researching Health Benefits of Lacto-Fermented Foods

Read more +29 January 2019 By Staff Writer in Businesss, People

Female Leaders Few in Craft Beer Industry

Read more +25 January 2019 By Staff Writer in Businesss, Consumer, News

Grocery Store Prices Expected to Rise – Fermented Food Products Will See Cost Differences

Read more +23 January 2019 By Staff Writer in Businesss, News

“Miracle Protein” – Japanese Tofu Co. Creates Fermented Vegan Cheese

Read more +21 January 2019 By Staff Writer in Businesss, News

Global Tempeh Market Grows 4% Over Next 5 Years

Read more +18 January 2019 By Staff Writer in Businesss

Is the Future of Chocolate in Brazil? Brazilian Chocolatiers Use Sustainable Cacao Farming

Read more +14 January 2019 By Amelia Nielson-Stowell in Businesss, Consumer, News

Food Industry Lessons from the Great Recession: How Will Food Spending Change in an Economic Crisis?

Read more +11 January 2019 By Amelia Nielson-Stowell in Businesss, Legal & Regulatory

New Food Laws Taking Effect in 2019

Read more +10 January 2019 By Staff Writer in Businesss, News

America’s Cheese Surplus at 1.4 Billion Pounds

Read more +09 January 2019 By Staff Writer in Science

Study: White Bubbles on Kimchi are Yeast, Not Mold

Read more +08 January 2019 By Staff Writer in News

Sourdough Bread Market to Grow 5.5% Annually

Read more +04 January 2019 By Staff Writer in Businesss, News

Fermentation Dominating 2019 Food Prediction Lists

Read more +03 January 2019 By Staff Writer in Businesss, News

Stock Spikes in Yakult After Product Placement

Read more +02 January 2019 By Staff Writer in New Products, News, Science

America Facing Pickle Shortage; “This is the No. 1 Threat to the Pickle Industry”

Read more +31 December 2018 By Staff Writer in New Products, News, Science

New Brewery Invention Could Detect Wild Yeast Contaminant

Read more +27 December 2018 By Staff Writer in Businesss, Legal & Regulatory

New “It” Clean Food Label: Glyphosate Residue-Free Certification

Read more +27 December 2018 By Staff Writer in Businesss, Consumer

2019 Consumer Habits Trending Toward What People Are Eating, Not Where

Read more +21 December 2018 By Staff Writer in Businesss, Legal & Regulatory

Brew Dr. Kombucha First National Kombucha Brand to Receive B Corp Certification

Read more +20 December 2018 By Staff Writer in Businesss, News

Peet’s Coffee Acquires Stake in Revive Kombucha

Read more +19 December 2018 By Staff Writer in Consumer, Legal & Regulatory

“Use By” Dates Becoming Uniform

Read more +17 December 2018 By Staff Writer in Businesss, Consumer

Fermented Foods No. 1 Superfood of 2018

Read more +13 December 2018 By Staff Writer in People

The Art of Making Traditional Miso

Read more +11 December 2018 By Staff Writer in Businesss, News

Global Kombucha Market to Reach $1.8 Billion in Sales by 2019

Read more +10 December 2018 By Staff Writer in Businesss, People

Biz Advice: Growing Small Food Biz from Street Cart to Store Shelves

Read more +06 December 2018 By Staff Writer in Legal & Regulatory

Researchers Identify Which Protein Fragments Responsible for Flavor

Read more +04 December 2018 By Staff Writer in Businesss, News

TIME Magazine’s Latest Cover Star: Beer

Read more +29 November 2018 By Staff Writer in Businesss, Consumer, New Products, News

Kombucha Entrepreneur Makes Major Deal on “Shark Tank

Read more +28 November 2018 By Staff Writer in News

Fermented Food & Drink Top 2019 Food Trend Lists

Read more +26 November 2018 By Staff Writer in Businesss, News

U.S. Beer Market Growing, Driven by Rising Number of Craft Brewers and Consumer Health Focus

Read more +20 November 2018 By Staff Writer in New Products

Kimchi: The Condiment’s Rising Fame

Read more +15 November 2018 By Staff Writer in Consumer, News, People

Redzepi: “Fermentation is a Field That’s Going to Keep Growing”

Read more +14 November 2018 By Staff Writer in Consumer, Science

Pickles Staying Power as Pickle Market Grows

Read more +13 November 2018 By Staff Writer in Science

Research Shows Fruity Cocoa Flavors Related to How Beans Fermented

Read more +09 November 2018 By Staff Writer in Uncategorized

Starbucks Enters Kombucha Market

Read more +07 November 2018 By Staff Writer in Uncategorized

Use of Pickled Onions Increases 191% in U.S. Restaurants

Read more +01 November 2018 By Staff Writer in Science

Study: Fermented Dairy Products Linked to Lower Risk of Heart Disease

Read more +30 October 2018 By Staff Writer in Uncategorized

Sake Sommeliers Growing Mainstay in Restaurants

Read more +24 October 2018 By Staff Writer in Businesss, Legal & Regulatory

Homemade Food Sales Soon Legal in California

Read more +19 October 2018 By Staff Writer in Businesss, News

Brut IPAs Major Brewing Buzz – Will the Movement Stick?

Read more +17 October 2018 By Staff Writer in Businesss, Consumer, News

Pickles Only Menu Item Remaining the Same in McDonald’s “Health-Conscious” Rebranding

Read more +15 October 2018 By Staff Writer in Businesss, Consumer

Sales of Fermented Milk – From Kefir to Yogurt – Growing

Read more +12 October 2018 By Staff Writer in Consumer, News

Sales of Processed American Cheese Down; Consumers Want High-Quality Cheese

Read more +10 October 2018 By Staff Writer in Legal & Regulatory

Should Big Beer Brands Be Granted Barley Patents?

Read more +05 October 2018 By Staff Writer in News, People

Noma’s Rene Redzepi & David Zilber Speaking in on U.S. Book Tour

Read more +02 October 2018 By Staff Writer in Science

Study: Veggies – Not Food Handlers or Prep Surfaces – Main Source of Microbe

Read more +01 October 2018 By Staff Writer in Businesss

Coca-Cola Acquires Mojo Kombucha in Landmark Industry Deal

Read more +26 September 2018 By Staff Writer in Legal & Regulatory

Universal Dryness Scale Could “Rate” Sweet Level of Ciders

Read more +26 September 2018 By Staff Writer in Businesss

Fermented Foods Will Become $888 Billion Industry by 2023

Read more +25 September 2018 By Staff Writer in Businesss, Legal & Regulatory, Science

Is the “Dry” Label Abused? Cider Association Creates Universal Dryness Scale

Read more +24 September 2018 By Staff Writer in People

Fermentation and Mixology – Fermentation Guru Alex Lewin Shares Techniques

Read more +21 September 2018 By Staff Writer in Businesss, News

Mead – World’s Oldest Alcoholic Drink – Trending in Breweries Across U.S.

Read more +20 September 2018 By Staff Writer in News

Snacks Fastest Growing Food Product

Read more +17 September 2018 By Staff Writer in New Products

Microbiologists Develop Healthy Kefir Formula

Read more +14 September 2018 By Staff Writer in Businesss, New Products

Food & Drink Products Key to Success: Stand Out and Build a Brand, Not a Product

Read more +13 September 2018 By Staff Writer in Businesss, Legal & Regulatory, New Products

Because of Regulatory Issues, Fewer Products Labeling as Containing Probiotics

Read more +12 September 2018 By Staff Writer in Businesss, News, Science

More Brewers Using Spontaneous Fermentation

Read more +07 September 2018 By Staff Writer in Businesss, News

Aspiring Food Entrepreneurs Turning to Food Venture Centers

Read more +29 August 2018 By Staff Writer in News

Fermented Food Part of “Secret to Complexion Perfection”

Read more +27 August 2018 By Staff Writer in News

Gov Reconsiders “Health” Label on American Foods

Read more +22 August 2018 By Staff Writer in Uncategorized

Statistics Prove Kombucha All the Rage

Read more +21 August 2018 By Staff Writer in News

Kimchi: the Fermented Flu Vaccine

Read more +20 August 2018 By Staff Writer in News

BrewMonitor Integrats IoT with Craft Beer Production

Read more +18 August 2018 By Staff Writer in News

“The Next Greek Yogurt” is Fermented Milk Drink Popular in Europe

Read more +16 August 2018 By Staff Writer in News

More Businesses in Chocolate Industry Implementing Sustainability Practices

Read more +13 August 2018 By Staff Writer in Uncategorized

Fermented Food Brands Need Smart Product Design to Stand Out

Read more +09 August 2018 By Staff Writer in News

Fermented Food & Beverages Market Growing Rapidly in Next 5 Years

Read more +07 August 2018 By Staff Writer in News

Kombucha Sales Predicted to Soar in Next Few Years

Read more +06 August 2018 By Staff Writer in News

How Can Food Businesses Respond to Unhappy Customer?

Read more +01 August 2018 By Staff Writer in News

New York Senator Pushes for New Regulations on Hard Ciders

Read more +30 July 2018 By Staff Writer in News

How Can Restaurants Safely & Legally Put Fermented Foods on Their Menu? Advice From an Expert

Read more +26 July 2018 By Staff Writer in Uncategorized

Thousands of Food Startups Pop Up In Minnesota, Thanks to New Cottage Food Law

Read more +24 July 2018 By Staff Writer in Uncategorized

Fermented Skincare Products Next Trend in Beauty Industry

Read more +19 July 2018 By Staff Writer in Uncategorized

Pickle Juice Sports Drink Receives USDA Organic Certification

Read more +16 July 2018 By Staff Writer in News

Food Business Owners, Take Note: Gut-Friendly Foods Hot Instagram Trend

Read more +13 July 2018 By Staff Writer in News

Probiotics Build Stronger Bones

Read more +11 July 2018 By Staff Writer in News

Lawmakers Push for KOMBUCHA Act, Aiming to Increase ABV Level for Kombucha

Read more +10 July 2018 By Staff Writer in News

4 Critical Errors Small Food Businesses Make

Read more +04 July 2018 By Staff Writer in News

Fermentation Company Partners with Budweiser to Create Line of Sauces and Marinades

Read more +03 July 2018 By Staff Writer in Uncategorized

How to Get Your Fermented Food Product in Whole Foods

Read more +28 June 2018 By Staff Writer in Uncategorized

The Regulations to Obtain FDA “Certified Organic” Label Pushes Out Smaller Food Producers

Read more +22 June 2018 By Staff Writer in News

Fermented Stevia Could Reach $3 Billion in Sales by 2025

Read more +21 June 2018 By Staff Writer in Uncategorized

Texas Fermenters Hit Legislative Roadblock, Forced to Close Farm

Read more +20 June 2018 By Staff Writer in News

Kombucha: Alcohol or Tea? Lawsuit Pushes for ABV Transparency

Read more +18 June 2018 By Staff Writer in News

Gov Support of Fermented Foods to Rise, Study Concludes

Read more +15 June 2018 By Amelia Nielson-Stowell in News

Barrel Creek Provisions breathes new life into fermented foods

Read more +13 June 2018 By Amelia Nielson-Stowell in News

The World’s First Hard Kombucha Brewery Gives Us Major Surf Shack Vibes

Read more +12 June 2018 By Amelia Nielson-Stowell in News

The brewery that turns bread into beer

Read more +11 June 2018 By Amelia Nielson-Stowell in News

Anthony Bourdain On a Fermented Future

Read more +07 June 2018 By Amelia Nielson-Stowell in News

The Newest Thing in Beer: Ancient Yeast

Read more +04 June 2018 By Amelia Nielson-Stowell in News

Getting Salty with Lauren Friel, who’s opening wine bar Rebel Rebel at Somerville’s Bow Market

Read more +31 May 2018 By Amelia Nielson-Stowell in Uncategorized

Sweet sales for sourdough

Read more +22 May 2018 By Amelia Nielson-Stowell in News

Long before U.S. hipsters discovered it, kombucha was a staple in Russia. It’s making a comeback

Read more +21 May 2018 By Amelia Nielson-Stowell in News

Kraft’s bet on growth includes egg-white chips and sauerkraut

Read more +16 May 2018 By Amelia Nielson-Stowell in News

The Novel Taste of Old Food

Read more +15 May 2018 By Amelia Nielson-Stowell in News

Flexible Capital Fund invests $300,000 in Vermont Kombucha, Aqua ViTea

Read more +11 May 2018 By Amelia Nielson-Stowell in News

American Beers With a Pungent Whiff of Place

Read more +10 May 2018 By Amelia Nielson-Stowell in News

Dead drunk: Couple’s ‘immortal’ cider made with apples grown in Green-Wood Cemetery

Read more +04 May 2018 By Amelia Nielson-Stowell in News

These Women Are Changing the Way We Think About Bread

Read more +30 April 2018 By Amelia Nielson-Stowell in News

An Old-School Deli from a Fermentation Expert Opens in Cleveland

Read more +27 April 2018 By Amelia Nielson-Stowell in News

Sour Power: How Germans are taking back sauerkraut

Read more +27 April 2018 By Amelia Nielson-Stowell in News

What IS Nut Cheese, Exactly, and Can’t We Call It Something Else?

Read more +23 April 2018 By Amelia Nielson-Stowell in News

Researchers study kimchi fermentation

Read more +18 April 2018 By Amelia Nielson-Stowell in News

Made in Georgia: Passion for cacao and chocolate fuels CACAO

Read more +17 April 2018 By Amelia Nielson-Stowell in News

Brewers ferment market opportunity, health benefits with kombucha startups

Read more +12 April 2018 By Amelia Nielson-Stowell in Uncategorized

Concrete gaining popularity for fermenting wine (Abiline Reporter News)

Read more +10 April 2018 By Amelia Nielson-Stowell in News

Oregon Fruit Releases Tangerine Fruit for Fermentation

Read more +09 April 2018 By Amelia Nielson-Stowell in Uncategorized

How ‘Food Porn’ Posted on Social Media Has Become an Industry

Read more +06 April 2018 By Amelia Nielson-Stowell in News

Industry ferment: US wine industry crushed over tariffs

Read more +05 April 2018 By Amelia Nielson-Stowell in News

Global Kimchi market to grow as Global Kimchi heats up

Read more +03 April 2018 By Amelia Nielson-Stowell in News

Her Name Is Han Is NYC’s Cutting Edge of Korean Soul Food

Read more +02 April 2018 By Amelia Nielson-Stowell in News

The Kefir Cookbook is a love letter to Chicago written in cultured milk

Read more +29 March 2018 By Amelia Nielson-Stowell in News

Cultured South—Atlanta’s First Kombucha Taproom—Opens May 20

Read more +27 March 2018 By Amelia Nielson-Stowell in News

These Boozy Pickles Find Flavor in Colorado Breweries and Distilleries

Read more +23 March 2018 By Amelia Nielson-Stowell in News

Springfield’s first kombucha brewery’s kegs hit grocery stores

Read more +22 March 2018 By Amelia Nielson-Stowell in News

At Last, a GMO Beer

Read more +21 March 2018 By Amelia Nielson-Stowell in News

Global Fish Sauce Market Is Estimated to Register 5.0% CAGR During the Forecast Period from 2017 to 2022, According to New Market Study

Read more +19 March 2018 By Amelia Nielson-Stowell in News

Plums ‘n’ Pinot: why co-ferments could be the next big trend

Read more +14 March 2018 By Amelia Nielson-Stowell in News

Central NY couple’s tiny ‘Food and Ferments’ biz wins national food award

Read more +12 March 2018 By Amelia Nielson-Stowell in News

Perfect Day raises $24.7m in Series A round to commercialize animal-free dairy ingredients

Read more +02 March 2018 By Amelia Nielson-Stowell in News

Vodka made from sheep’s whey a winner for Ryan Hartshorn

Read more +01 March 2018 By Amelia Nielson-Stowell in News

Fermentation Ingredients Market: Industry Perspective, Comprehensive Analysis and Forecast, 2015 – 2021

Read more +28 February 2018 By Abraham Langer in News

Your Wisconsin: Reinvent Ferment

Read more +26 February 2018 By Amelia Nielson-Stowell in News

From the Farm: A love note to sauerkraut

Read more +19 February 2018 By Amelia Nielson-Stowell in News

Konnecting through Kimchi, South Korea’s national dish

Read more +16 February 2018 By Amelia Nielson-Stowell in News

Dinner rush doesn’t stop even for daughter’s historic Winter Olympics performance

Read more +15 February 2018 By Amelia Nielson-Stowell in News

Fermented food may be good for your gut, but does it taste good?

Read more +14 February 2018 By Amelia Nielson-Stowell in News

Good Food Award Winners Include Dozens of Fermenters

Read more +13 February 2018 By Amelia Nielson-Stowell in News

Fermentation on fire: US retail sales of kombucha and other fermented beverages surged 37.4% in 2017

Read more +08 February 2018 By Amelia Nielson-Stowell in News

Exploring the Sweet Subtleties of Vinegar

Read more +05 February 2018 By Abraham Langer in News

Our New Korean Beauty Obsession Has Something in Common With Kimchi

Read more +02 February 2018 By Abraham Langer in News

Haykin Family Cider Proves That Colorado Does More Than Beer

Read more +31 January 2018 By Amelia Nielson-Stowell in News

Your Wisconsin: Reinvent Ferment

Read more +26 January 2018 By Abraham Langer in News

Here, the Homemade Butter Is Aged for Half a Century

Read more +24 January 2018 By Amelia Nielson-Stowell in News

Canning entrepreneurs expanding fermented food offerings

Read more +22 January 2018 By Amelia Nielson-Stowell in News

Fermentation inspiration: Lancaster business takes hands-on approach for perfect vintage

Read more +19 January 2018 By Amelia Nielson-Stowell in Uncategorized

Here’s a Sneak Peak Inside the New Noma

Read more +17 January 2018 By Amelia Nielson-Stowell in News

Fermenting in Tradition

Read more +15 January 2018 By Amelia Nielson-Stowell in News

Want to own a brewery? For $150 you could be part owner of 3cross Fermentation Cooperative, the first community-owned brewery in Mass.

Read more +11 January 2018 By Amelia Nielson-Stowell in News

CHR Hansen sees growing demand for probiotics in drinkable yogurts, kids’ snacks, plant-based fermented foods

Read more +10 January 2018 By Amelia Nielson-Stowell in News

The Water Kefir People chases growth in fermented drinks

Read more +08 January 2018 By Amelia Nielson-Stowell in News

Actually, You Do Want to Know How This Sausage Gets Made

Read more +05 January 2018 By Amelia Nielson-Stowell in News

Kombucha Hound bringing fermented drink to Sarnians

Read more +03 January 2018 By Amelia Nielson-Stowell in News

Eat healthy, drink healthy

Read more +29 December 2017 By Amelia Nielson-Stowell in News

Profiles in brew: White Labs Pure Yeast & Fermentation

Read more +28 December 2017 By Amelia Nielson-Stowell in News

Worldwide Fermented Milk Market Is Estimated to Grow at a CAGR over 3.7% from 2017 to 2023

Read more +26 December 2017 By Amelia Nielson-Stowell in News

Why Fermentation Is the Future of Food Tech

Read more +22 December 2017 By Amelia Nielson-Stowell in News

Pungent powerhouses finding favour with foodies

Read more +15 December 2017 By Amelia Nielson-Stowell in News

How to reduce waste with fermented vegetables

Read more +14 December 2017 By Amelia Nielson-Stowell in News

Fermenting: Ancient art no longer just bubbling under

Read more +12 December 2017 By Amelia Nielson-Stowell in News

Global Fermented Food & Ingredients Market, Analysis and Forecast (2017-2023)

Read more +11 December 2017 By Amelia Nielson-Stowell in News

Home-grown microbes make for a better tasting sausage

Read more +07 December 2017 By Amelia Nielson-Stowell in News

Kraut Kingdom: Hawthorne Valley’s New Fermentation Facility

Read more +04 December 2017 By Amelia Nielson-Stowell in News

New fermentation cellar operating at Anheuser-Busch in Merrimack

Read more +01 December 2017 By Amelia Nielson-Stowell in News

Care for a Taste of the World’s First Tofu-Based Alcoholic Beverage?

Read more +28 November 2017 By Amelia Nielson-Stowell in News

Shrubs: the fruity drinking vinegars set to make a splash in 2018

Read more +27 November 2017 By Amelia Nielson-Stowell in News

The main problem with bread is the flour itself

Read more +27 November 2017 By Amelia Nielson-Stowell in News

Made in Jax: Olive My Pickle

Read more +20 November 2017 By Amelia Nielson-Stowell in News

‘Sauerkraut is even better’: Researcher wants fermented foods added to food guide

Read more +17 November 2017 By Amelia Nielson-Stowell in News

Earliest evidence of wine found in giant, 8,000-year-old jars

Read more +15 November 2017 By Amelia Nielson-Stowell in News

This company wants to build a giant indoor farm next to every major city in the world

Read more +14 November 2017 By Amelia Nielson-Stowell in News

Oregon kombucha company plans $10 million facility in Virginia

Read more +13 November 2017 By Amelia Nielson-Stowell in News

Unlocking the Secrets of the Microbiome

Read more +10 November 2017 By Amelia Nielson-Stowell in Uncategorized

Travel Oregon: The Game

Read more +09 November 2017 By Amelia Nielson-Stowell in Uncategorized

Crowdfunding Increasingly the Path Many Food Startups Take

Read more +08 November 2017 By Amelia Nielson-Stowell in News

The reality of starting up a food and drink business

Read more +07 November 2017 By Amelia Nielson-Stowell in News

Local kombucha — great for the gut

Read more +06 November 2017 By Amelia Nielson-Stowell in News

Alex Lewin author of “Kombucha, Kefir, and Beyond” on KTLA

Read more +03 November 2017 By Amelia Nielson-Stowell in Uncategorized

Teens win prize for their ‘instant’ African beer

Read more +02 November 2017 By Amelia Nielson-Stowell in Uncategorized

New MTSU fermentation science degree one-of-a-kind in state, region

Read more +01 November 2017 By Amelia Nielson-Stowell in News

Global Fermented Foods & Drinks Market: Analysis & Forecasts to 2022

Updates

Headlines, people moves, and news from around the web

Flying Embers expands hard kombucha line, with ABV of 4.5%.

University of Akron in Ohio launches Beer 101 class – The Science of Brewing and Fermentation.

Kvass, Russia’s probiotic drink, becoming more popular in America.

Craft beer co Aslin Beer Co. opening new production facility and taproom to Alexandria, Va.

Pennsylvania ice cream shop sells sauerkraut-flavored ice cream.

Sales of kombucha starter kit climb after Kate Field’s The Kombucha Shop featured on “Shark Tank.”

Portland ranked best city for beer drinkers; Baltimore the worst; amount of breweries and bars key factor.

More kombucha brands upping alcohol content to more than 5 percent, touting drink’s health benefits.

Korean American chef David Chang fires back at Chrissy Teigen’s haters after the model and author is criticized for making kimchi with her bare hands.

The Fermentation Bar in Northern Cali. serves 36 different fermented drinks, from wine to brews to kombucha.

Kombucha brand Frog Juice began as a hangover cure brewed by a Tenn. bartender; now it’s sold throughout Knoxville.

Glamour Mag: Fermented beauty will transform your skincare as fermented ingredients replace preservatives.

The owner of DC restaurant, Bresca, opens new restaurant, Jont, that features vinegars, miso and lacto-fermented fruits.

“Demand has been out the door” for pickle juice soda made in the Midwest.

Riff Cold Brewed Coffee – new craft beverage co. founded by Crux Fermentation Project, Stumptown Coffee & LinkedIn – raises $1 million in funding from local Oregon tech and product executives.

Every drink has a fermented component at new MN bar Colita that features drinks made with the pre-Zapotec Aztec and Mayan tradition of fermenting ingredients.

Maritime Express Cider opens a craft cider brewery and taproom, brewing with apples from their backyard.

Wild Tonic, the 100% woman-owned brewery in Arizona, releases a line of hard kombucha flavors with 7.6% ABV.

Founder of Local Matters in Ohio launches Krazy Kraut, artisanal sauerkraut brand.

Michigan-based Cold Brew Coffee acquires Bloom Ferments Kombucha, another local startup beverage company.

All-Wise Meadery — the mead brewery of Dylan Sprouse, star of “The Suite Life of Zack and Cody” — officially launches their label.

Founders of British fermented foods biz Eaten Alive share their new fermented creations and “divorce” from traditional food culture.

Startup company Borgla, a Slovenia-based Borgla kefir producer, was featured for their “homemade probiotics.”

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