News and stories we love

Read more +26 October 2020 By Staff Writer in Food & Flavor, Science

Former Noma Chef David Zilber Partners with Bioscience Co.

Read more +26 October 2020 By Staff Writer in Science

The Science Behind Indigenous Wine

Read more +26 October 2020 By Staff Writer in Science

Alternative Protein Grows with Microbial Fermentation Technologies

Read more +13 October 2020 By Amelia Nielson-Stowell in Food & Flavor

Fermentation as Metaphor: A Conversation

Read more +13 October 2020 By Amelia Nielson-Stowell in Health

Prospects For Health-Promoting Pickled Vegetables

Read more +12 October 2020 By Staff Writer in Food & Flavor

“All You Need Is Kimchi”

Read more +12 October 2020 By Staff Writer in Health, Science

Coffee Conquers Colon Cancer?

Read more +12 October 2020 By Staff Writer in Business

Restaurants in Crisis

Read more +30 September 2020 By Amelia Nielson-Stowell in Business

Sales of Kombucha Grow, But at a Slower Pace

Read more +29 September 2020 By Amelia Nielson-Stowell in Food & Flavor

“Starting to See Food the World Has Never Seen Before”

Read more +28 September 2020 By Staff Writer in Food & Flavor

What is the Role of Cheese Starters?

Read more +28 September 2020 By Amelia Nielson-Stowell in Science

Development of Pickling Technologies & Products

Read more +20 September 2020 By Staff Writer in Business

Amid Home Gardening Surge, Canning Supplies Run Short

Read more +15 September 2020 By Amelia Nielson-Stowell in Business

Marketing Fundamentals with Bubbies Pickles

Read more +15 September 2020 By Amelia Nielson-Stowell in Food & Flavor

Harnessing Fermentation for Sustainability, Part 2 of Our Conversation with Johnny Drain

Read more +14 September 2020 By Staff Writer in Food & Flavor

Stopping “Sourfaux” in the UK

Read more +10 September 2020 By Staff Writer in Business

Butter or Not?

Read more +03 September 2020 By Staff Writer in Business

Wine Industry Slow to Rally for Equality

Read more +02 September 2020 By Staff Writer in Business

Equality in Brewing

Read more +01 September 2020 By Amelia Nielson-Stowell in Food & Flavor

A Venn Diagram of Food, Biology & Chemistry: A Conversation with Johnny Drain

Read more +01 September 2020 By Staff Writer in Food & Flavor

170-year-old Miso Brand Ferments with Koji in Straw Mats

Read more +01 September 2020 By Amelia Nielson-Stowell in Science

Science Behind Fermented Vegetable Safety

Read more +31 August 2020 By Staff Writer in Business

Defining “Gluten-Free”

Read more +31 August 2020 By Staff Writer in Business

California Wildfires Destroy Harvest in California

Read more +27 August 2020 By Staff Writer in Food & Flavor

Charcuterie Without the Meat

Read more +24 August 2020 By Staff Writer in Health, Science

Healthy Cheese?

Read more +22 August 2020 By Staff Writer in Food & Flavor

Co-Fermented Wine New Fall Trend

Read more +21 August 2020 By Staff Writer in Food & Flavor

How Asian is Fish Sauce?

Read more +18 August 2020 By Amelia Nielson-Stowell in Food & Flavor, Health

Koji: Learning to Love Mold

Read more +17 August 2020 By Staff Writer in Food & Flavor

Sour Sells

Read more +17 August 2020 By Amelia Nielson-Stowell in Business

Bubbling Over: More Interest in Fermentation Workshops?

Read more +16 August 2020 By Staff Writer in Science

Microbes & Fermented Sausages

Read more +15 August 2020 By Staff Writer in Business

Coffee Prices Rise; Volumes Decline

Read more +13 August 2020 By Staff Writer in Food & Flavor

Fermentation is what happens “when rotten goes right.”

Read more +05 August 2020 By Staff Writer in Business

Craft Brewing Volume

Read more +04 August 2020 By Staff Writer in Science

Pandemic Disrupts Academic Fermentation Research Worldwide

Read more +04 August 2020 By Amelia Nielson-Stowell in Business

“A Kombucha for Every Time, Place and Flavor”

Read more +03 August 2020 By Staff Writer in Health, Science

Study Links Low COVID Mortality to Fermented Veggies

Read more +01 August 2020 By Staff Writer in Business, Science

Plant-Based Meat Next Major Fermentation Trend

Read more +29 July 2020 By Staff Writer in Science

$300K USDA Fermentation Science Grant

Read more +22 July 2020 By Staff Writer in Business

Organic Food Sales

Read more +22 July 2020 By Amelia Nielson-Stowell in Business

Fermentation Helps Blue Hill Support Farmers

Read more +21 July 2020 By Amelia Nielson-Stowell in Business

KBI Releases Code of Practice

Read more +20 July 2020 By Staff Writer in Business

Recycling Brewery Carbon Dioxide Emissions

Read more +18 July 2020 By Staff Writer in Food & Flavor, Health, Science

What’s the Harm in Eating Moldy Food?

Read more +15 July 2020 By Staff Writer in Business, Food & Flavor

Hard Kombucha is 2020’s Summer Drink

Read more +13 July 2020 By Staff Writer in Health, Science

How Kefir Affects Gut-Brain Connection

Read more +10 July 2020 By Staff Writer in Business

New Fermentation Lab Director at Noma

Read more +10 July 2020 By Staff Writer in Business, Food & Flavor

Probiotics Top Trending Ingredient Category

Read more +06 July 2020 By Amelia Nielson-Stowell in Business

Umansky on Fermentation Regulations — “A Mess”

Read more +06 July 2020 By Staff Writer in Business, Food & Flavor

Kimchi is the New “It Girl” Pantry Staple

Read more +01 July 2020 By Staff Writer in Business

New Tariffs Threaten Wine & Spirits Industry

Read more +29 June 2020 By Staff Writer in Health, Science

“You are what your bacteria eat.”

Read more +27 June 2020 By Staff Writer in Food & Flavor

How Does Fermentation Impact Your Cup of Coffee?

Read more +25 June 2020 By Amelia Nielson-Stowell in Business, Health

6 Trends for Non-Alcoholic Fermented Drinks

Read more +21 June 2020 By Staff Writer in Science

Colombian Government Declares “Sanitary Alert” Against Kombucha

Read more +20 June 2020 By Staff Writer in Food & Flavor

“Backslop Romance” — Inoculation, Not Contamination

Read more +19 June 2020 By Staff Writer in Business, Food & Flavor

Brewers Using Yeast Strains Now for Bold Flavor

Read more +18 June 2020 By Staff Writer in Health, Science

Fermented Sichuan Pickle Bacteria Reduce Cavities

Read more +18 June 2020 By Amelia Nielson-Stowell in Science

What Fermenters Need to Know About Probiotics Regulations

Read more +11 June 2020 By Amelia Nielson-Stowell in Business

Noma Reopens as Walk-In Burger, Wine Bar

Read more +09 June 2020 By Staff Writer in Health, Science

Scientists Discover Which Bacteria Transfer to Gut

Read more +05 June 2020 By Staff Writer in Business

Over 200 Breweries Release “Black is Beautiful” Collaborative Stout

Read more +04 June 2020 By Staff Writer in Uncategorized

Future Trends in Yogurt

Read more +01 June 2020 By Amelia Nielson-Stowell in Food & Flavor

Q&A with Author and Fermentation Expert

Read more +26 May 2020 By Staff Writer in Business, Health, Science

Why are Sauerkraut and Kimchi Sales Up During the Pandemic?

Read more +25 May 2020 By Staff Writer in Food & Flavor, Health, Science

Farmer, Nutrition Activist Uses Fermentation Methods to Create Healthier School Lunches

Read more +24 May 2020 By Staff Writer in Food & Flavor

Burma Superstar’s Signature Fermented Tea Leaf Salad

Read more +22 May 2020 By Amelia Nielson-Stowell in Business

6 Ways Fermentation Brands & Restaurants Adapt

Read more +18 May 2020 By Amelia Nielson-Stowell in Business

Fermented Fruit Will Go Mainstream in 2020

Read more +13 May 2020 By Amelia Nielson-Stowell in Business

David Chang: “There’s a Good Chance Momofuku May Never Reopen Again”

Read more +11 May 2020 By Staff Writer in Health, Science

Peptide Found on Fermented Veggies Aids Antibiotics Research

Read more +11 May 2020 By Staff Writer in Science

The Science of Yeast, the Microbe in your Pandemic Bread

Read more +08 May 2020 By Staff Writer in Business

Craft Breweries Once Surging, Now Shuttering

Read more +04 May 2020 By Amelia Nielson-Stowell in Business

New Hope’s Report: 5 Trends for Fermentation Industry

Read more +29 April 2020 By Amelia Nielson-Stowell in Food & Flavor, Science

Bubbling Over: How to Prevent Mold in Sauerkraut

Read more +28 April 2020 By Staff Writer in Business

Functional Foods Grew 5.3% in 2019

Read more +27 April 2020 By Staff Writer in Science

Sourdough Library Catalogues Hundreds of “Mothers”

Read more +26 April 2020 By Staff Writer in Business

Coffee Prices Surge During Pandemic

Read more +26 April 2020 By Staff Writer in Science

What Gives Kimchi its Bacteria Superpower?

Read more +20 April 2020 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A with Founder of Mama O’s Premium Kimchi

Read more +15 April 2020 By Staff Writer in Business

Fermented Ingredients Market Will Increase to $39 Billion in U.S. by 2025

Read more +14 April 2020 By Staff Writer in Business

How Can Artisan Bakers Scale Up Without Hurting Fermentation Process?

Read more +13 April 2020 By Staff Writer in Food & Flavor

Fermenting Wild Food

Read more +13 April 2020 By Staff Writer in Business, Health

Amazake Garners Popularity as Health Drink in Japan

Read more +10 April 2020 By Staff Writer in Food & Flavor

Fermented Grapes Make “Orange Wine” of Vinegars

Read more +08 April 2020 By Amelia Nielson-Stowell in Business

4 Strategies for Fermentation Brands to Survive Coronavirus

Read more +01 April 2020 By Staff Writer in Business

Sales of Fermented Drinks Soar During Coronavirus

Read more +01 April 2020 By Amelia Nielson-Stowell in Business

Fermentation Booms During Pandemic

Read more +30 March 2020 By Staff Writer in Business

New CARES Act Provides Stimulus to Breweries, Cideries

Read more +29 March 2020 By Staff Writer in Business, Science

Fermenting “Cowcohol”

Read more +28 March 2020 By Amelia Nielson-Stowell in Food & Flavor, Science

How Fermented Food Affects Our Gut

Read more +27 March 2020 By Staff Writer in Health

More People Isolation Bake

Read more +26 March 2020 By Staff Writer in Business

Sales of Probiotic Products Rise

Read more +22 March 2020 By Amelia Nielson-Stowell in Business

Q&A with Keenan Smith, Goodwolf Water Kefir Founder & CEO

Read more +17 March 2020 By Staff Writer in Business

How Kombucha Became a Tea Empire

Read more +16 March 2020 By Staff Writer in Business

More Entrepreneurs Enter Craft Mezcal Business

Read more +15 March 2020 By Staff Writer in Business

Firefly Kitchens Aims to “Put the Sexy in Sauerkraut”

Read more +15 March 2020 By Amelia Nielson-Stowell in Food & Flavor, Science

Fermentation Grows Sustainable Alternative for Protein

Read more +08 March 2020 By Staff Writer in Business

South Korea’s Kimchi Capital

Read more +05 March 2020 By Amelia Nielson-Stowell in Food & Flavor, Health

“You Transform Food by Fermenting It”

Read more +03 March 2020 By Amelia Nielson-Stowell in Business

Virus Fears Derail Expo West

Read more +02 March 2020 By Staff Writer in Business

How Sourdough Bread is Rising in a Stagnant Bread Industry

Read more +26 February 2020 By Staff Writer in Health

Unethical Fermentation Shortcuts

Read more +18 February 2020 By Amelia Nielson-Stowell in Business

Bubbling Over: Is Fermentation More Than a Fad

Read more +17 February 2020 By Amelia Nielson-Stowell in Business

Though Dairy Industry Sales Continue to Decline, Specialty Cheese Market Grows

Read more +17 February 2020 By Staff Writer in Food & Flavor

Traditional Fermented Shark Becomes Tourist Draw in Iceland

Read more +14 February 2020 By Staff Writer in Food & Flavor

Historic LA Home Becomes Experimental Fermentation Kitchen

Read more +11 February 2020 By Staff Writer in Business, Food & Flavor

Miyoko’s Sues California Ag Department Over Fermented Vegan Butter

Read more +10 February 2020 By Amelia Nielson-Stowell in Food & Flavor

Rebecca Wood on the Delicious Taste of Fermented Foods

Read more +07 February 2020 By Staff Writer in Science

Study: Eating Higher Amounts of Fermented Soy Products Reduces Mortality Risk

Read more +05 February 2020 By Amelia Nielson-Stowell in Science

“This is the Decade When Kombucha Becomes a Household Name”

Read more +03 February 2020 By Staff Writer in Business

Deli Business Magazine Highlights Fermented Foods

Read more +02 February 2020 By Amelia Nielson-Stowell in Business

Dozens of Fermented Food & Drink Brands Win Good Food Awards

Read more +30 January 2020 By Staff Writer in Business

Taxes on French Wine and Cheese Tabled Until 2021

Read more +28 January 2020 By Amelia Nielson-Stowell in Business

Fermented Food & Ingredient Market to Reach $689.34 Billion by 2023

Read more +27 January 2020 By Staff Writer in Food & Flavor

India’s Rich Pickling History Kept Alive by India’s “Pickle Queen”

Read more +21 January 2020 By Staff Writer in Business

“Overfermentation” — What is it and is it a Problem?

Read more +21 January 2020 By Amelia Nielson-Stowell in Business

What’s Driving Sales for Specialty Foods?

Read more +18 January 2020 By Staff Writer in Business, Food & Flavor

Chef Explains Why Umami and Garum Are Key to Delicious Veggie-Based Dishes

Read more +17 January 2020 By Amelia Nielson-Stowell in Food & Flavor

David Rains Wallace: “Fermentation may have been a greater discovery than fire.”

Read more +14 January 2020 By Staff Writer in Science

Bottoms Up! Scientists Find Gut-Friendly Bacteria in Unpasteurized Beer

Read more +13 January 2020 By Staff Writer in Science

Washington Post Article Explores Microbes and Fermentation Science

Read more +08 January 2020 By Staff Writer in Health, Science

Do Clickbait Headlines Distort Fermentation Science?

Read more +05 January 2020 By Amelia Nielson-Stowell in Business

Fermented Foods Follow Trends in Ethnic, Earthy and Floral Flavors

Read more +03 January 2020 By Staff Writer in Business, Food & Flavor

More Companies Use Fermentation to Reduce Sugar and Enhance Flavor in Products

Read more +02 January 2020 By Amelia Nielson-Stowell in Business

Global Kefir Market to Reach $2.58 Billion by 2027

Read more +31 December 2019 By Staff Writer in Business

Fermentation One of Defining Food Movements from Past Decade

Read more +23 December 2019 By Staff Writer in Food & Flavor

Anon Sourdough Baker Delivers Fresh Boules to DC Residents

Read more +20 December 2019 By Staff Writer in Business

Tempeh Booms, Becomes Tofurky’s Fastest-Growing Product Lines

Read more +18 December 2019 By Staff Writer in Business

Fermentation: Ingredient of the Future?

Read more +10 December 2019 By Staff Writer in Food & Flavor

Sauerkraut Growing Thanksgiving Tradition

Read more +07 December 2019 By Amelia Nielson-Stowell in Food & Flavor

Q&A with Trevor Wilson, Author of “Open Crumb Mastery”

Read more +07 December 2019 By Staff Writer in Science

How Alcoholic is Kombucha?

Read more +07 December 2019 By Amelia Nielson-Stowell in Business

New Food Laws Taking Effect in 2020

Read more +04 December 2019 By Staff Writer in Business

Does Wine Fermentation Vessel Matter?

Read more +03 December 2019 By Staff Writer in Business

Nordic Way of Life: Hygge & Fermentation

Read more +21 November 2019 By Staff Writer in Business

Will Kombucha Become Next Beer or Sparkling Water?

Read more +20 November 2019 By Staff Writer in Food & Flavor

Fermented Seaweed Products Use 2020’s Super Ingredient

Read more +19 November 2019 By Amelia Nielson-Stowell in Science

Grant Funds Educational Materials, Research on Fermented Foods

Read more +19 November 2019 By Amelia Nielson-Stowell in Food & Flavor, Health

Fermented Foods Again Top Superfoods List

Read more +19 November 2019 By Staff Writer in Food & Flavor

To Be a Fermenter ‘You Have To Be a Bit of a Mad Scientist’

Read more +11 November 2019 By Staff Writer in Business, Science

U.S. Olive Growers Petition FDA to Adopt First-Ever Industry Standards

Read more +11 November 2019 By Amelia Nielson-Stowell in Health

Preventing Chronic Health Conditions with Fermented Dairy

Read more +11 November 2019 By Amelia Nielson-Stowell in Business

Bubbling Over: Is Fermentation More Than a Fad

Read more +07 November 2019 By Staff Writer in Business, Food & Flavor

Forbes: Why Fermenting Vanilla Is Good For Consumers, Environment & Economy

Read more +06 November 2019 By Staff Writer in Food & Flavor

Fermented Flavors Tops Whole Foods 2020 Trends List

Read more +29 October 2019 By Staff Writer in Science

Taming the Wild Cheese Fungus

Read more +29 October 2019 By Amelia Nielson-Stowell in Food & Flavor

Exploring Flavor Space with David Zilber & Jason White

Read more +29 October 2019 By Staff Writer in Food & Flavor, Health

NYT: Does Kombucha Health Claims Live Up to Hype?

Read more +29 October 2019 By Staff Writer in Food & Flavor

North Koreans Buying Premade Kimchi Versus Making Their Own

Read more +28 October 2019 By Staff Writer in Business

Study Estimates Kombucha Grows to $5.13 Billion Industry in 2023

Read more +25 October 2019 By Staff Writer in Food & Flavor

High-Tech Wine Fermentation Process Creates Fruity Flavor

Read more +17 October 2019 By Staff Writer in Business

New College Fermentation Program Aims to Prepare Students for Careers in Craft Beer, Kombucha, Mead, Cider, Coffee Industry

Read more +15 October 2019 By Staff Writer in Business

New Supplier in Raw, Clean Pet Food Category: Fermented Pet Food

Read more +14 October 2019 By Amelia Nielson-Stowell in Food & Flavor, Health

Sally Fallon Talks Fermentation

Read more +14 October 2019 By Amelia Nielson-Stowell in Science

Why Do We Crave Fermented Foods?

Read more +11 October 2019 By Staff Writer in Business

Female Entrepreneurs Turning Western North Carolina Into “Ferment City”

Read more +10 October 2019 By Staff Writer in Business

Wine Label Resurrects Ancient Fermenting Techniques

Read more +01 October 2019 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A with Alex Corsini, Founder of a Sourdough Story

Read more +01 October 2019 By Amelia Nielson-Stowell in Business

Could Fermented Dairy Help Save the Failing Dairy Industry?

Read more +30 September 2019 By Staff Writer in Business, Science

Research: Flavor of Chocolate Developed During Fermentation of Cocoa Beans

Read more +30 September 2019 By Staff Writer in Business

Average Supermarket Carries 306 Different Yogurt Varieties

Read more +24 September 2019 By Amelia Nielson-Stowell in Business

6 Trends for the Fermentation Industry from Natural Products Expo East

Read more +20 September 2019 By Staff Writer in Business, Food & Flavor

LA Brewery Makes Avocado Ale by “Dry-Guacing”

Read more +18 September 2019 By Staff Writer in Business

Cabbage Elevated: Fermented Cabbage Dishes Star of Today’s Cuisine

Read more +17 September 2019 By Staff Writer in Business

More Brands Aim to Create Community Around Fermentation

Read more +17 September 2019 By Amelia Nielson-Stowell in Business

Q&A with Wild Kombucha, Baltimore-based, Cause-Driven Kombucha Brand

Read more +11 September 2019 By Staff Writer in Food & Flavor

New Trend: Fermented Pizza Dough

Read more +09 September 2019 By Staff Writer in Business

From Brewing in Apartment to Top U.S. Kombucha Brand: Health-Ade Kombucha

Read more +05 September 2019 By Amelia Nielson-Stowell in Food & Flavor, Science

Why a Probiotic Pill Doesn’t Help the Microbiome, but Ferments are Key

Read more +03 September 2019 By Amelia Nielson-Stowell in Business

Natural is the New Mainstream; 4 Trends for Fermented Food Producers

Read more +01 September 2019 By Staff Writer in Business

Alcohol Policy Expert: Lawmakers Must Stop Antiquated Tax Laws on Kombucha Producers

Read more +22 August 2019 By Staff Writer in Science

Break Out the Kimchi: Study Finds Spicy Kimchi Cures Baldness

Read more +21 August 2019 By Staff Writer in Business

Farmhouse Culture Retools Packaging, Embrace “Organic” but Move Away “Probiotic”

Read more +19 August 2019 By Amelia Nielson-Stowell in Science

Gut Health Hot Food Trend, But Consumers Confused Over Science and Additives

Read more +19 August 2019 By Staff Writer in Business

New State Law Brings More Breweries to Maryland

Read more +18 August 2019 By Amelia Nielson-Stowell in Food & Flavor

Bubbling Over: 3 Fermenters on the Future of Fermentation Industry

Read more +16 August 2019 By Staff Writer in Food & Flavor

Post-Fermented, Dark Teas on Rise

Read more +15 August 2019 By Staff Writer in Science

Sourdough Loaf Made from 4,000-Year-Old Yeast

Read more +14 August 2019 By Amelia Nielson-Stowell in Science

As Modern Gut Microbiomes Suffer, Science Focuses on Personalized Diets

Read more +09 August 2019 By Staff Writer in Business

Fermented Foods Most Popular Menu Trend

Read more +07 August 2019 By Amelia Nielson-Stowell in Science

“As the Fermenter, You’re Kind of the Bouncer Outside of the Nightclub,” David Zilber (Noma)

Read more +05 August 2019 By Staff Writer in Business

“Best Yogurt in America” Finally Sold in California, After Being Forced Out of the State

Read more +05 August 2019 By Staff Writer in Business, Science

The Science of Coffee, How Fermentation Has Changed the Coffee Industry

Read more +02 August 2019 By Staff Writer in Food & Flavor

From Idlis to Appams to Dosas, Rich Fermentation Tradition in India

Read more +01 August 2019 By Staff Writer in Business

Deadline for Good Food Awards Extends to Tomorrow

Read more +29 July 2019 By Amelia Nielson-Stowell in Business

Q&A with Marcus McCauley, Picaflor’s Live, Fermented Hot Sauce

Read more +29 July 2019 By Staff Writer in Food & Flavor

Americans Consume 387 Million Pounds of Sauerkraut a Year

Read more +24 July 2019 By Amelia Nielson-Stowell in Business

“I’ve Never Seen Such A Time of Challenge” Grocery Industry Ripe for Disruption from Small- to Mid-Sized Brands

Read more +22 July 2019 By Staff Writer in Business

World’s Largest Probiotics Fermenter Opens in New York

Read more +18 July 2019 By Staff Writer in Business

Coca-Cola Invests $20 Million in Health-Ade Kombucha

Read more +16 July 2019 By Staff Writer in Business

Sustainability Sells, Shoppers will Spend $150 Billion on Sustainable Goods by 2021

Read more +16 July 2019 By Amelia Nielson-Stowell in Science

Tim Spector: Stop Dieting, Start Diversifying What You Eat

Read more +11 July 2019 By Staff Writer in Health

Eating Well Publishes 7 Must-Eat Fermented Foods for Healthy Gut

Read more +08 July 2019 By Amelia Nielson-Stowell in Food & Flavor, Health

Founder of Fermented By Lab Shares Food Diary Featuring Fermented Products

Read more +08 July 2019 By Staff Writer in Food & Flavor

Key to Great Sourdough Flavor: Three Day Ferment

Read more +04 July 2019 By Staff Writer in Science

Fermenting Techniques of Three Northern California Sauerkraut Makers Highlighted

Read more +03 July 2019 By Staff Writer in Food & Flavor

New York Times Publishes How-To on Home Brewing

Read more +26 June 2019 By Staff Writer in Business

Prices Rise for Cocoa Traders, Manufacturers and Processors

Newsletter

Oct 14

For information on past newsletter issues, please contact us.

Headlines, people moves, and news from around the web


Cabbage shortage depletes kimchi ingredients in South Korea


Study: As cocoa production increases, so does child labor


Pabts Labs launches cannabis drink, first alcoholic beverage co to allow its name on THC-infused drink


General Mills considers selling Yoplait brand as yogurt space becomes more crowded


Squirrel beer, ant gin, poop wine part of fermented creations at Disgusting Food Museum’s new exhibit


Tea prices rising as demand runs high and pandemic supply runs short


200 of world’s biggest food suppliers set goal to cut food waste in half by 2030


USDA issues another $13 billion in farm aid


Restaurant serving pickles only opens in Michigan


Gin and Juice: Snoop Dogg launches gin line, INDOGGO GIN


Partake Brewing raises $4 million in funding for non-alcoholic beer brand


Tillamook launches yogurt line


Blue Hill at Stone Barns will not reopen in current formats, pivots to chef-in-residence program


James Beard Chef & Restaurant Awards Cancelled Until 2022


Coronavirus causes can shortage, hitting hard for beer and hard-seltzer brands


Better Booch expands nationally, canned kombucha grows 320%


Diageo, one of world’s largest alcohol producers, acquires Ryan Reynolds-backed Aviation Gin for $610 million


New federal standards seek to prevent organic food fraud, requiring more certification and regulation


Singapore’s Business Times highlights “The rise of gourmet kimchi makers”


Chobani releases Chobani Probiotic beverage, made with fermented probiotic cultures and organic fruit juice


Budweiser releases first non-alcoholic beer, Budweiser Zero, in collab with former NBA player Dwayne Wade


USDA releases new dietary guidelines: more fruits, veggies and less sugar, red meat, alcohol


7 ways COVD-19 has changed the way we eat; more sourdough, more health food, more food waste


North Carolina-based Arbiom creates SylPro, a meat substitute made of fermented wood


Scientific Panel on New Dietary Guidelines Draws Criticism From Health Advocates


Dinosaur stomach fossils show dinosaurs were fermenting ferns in their stomach before digestion


Chobani launches PB&J yogurt with sales benefiting those hurt by coronavirus


Grocery prices will rise by a higher-than-average 3% this year, due largely to the coronavirus-propelled surge in the cost of meat, poultry and fish at the supermarket


Coca-Cola discontinues Odwalla Juice, as functional beverages take over refrigerated juice case


Organizers cancel Expo East due to COVID-19 crisis


Organic food sales hit a record $50.1 billion in 2019, up 4.6% from the prior year


Rowdy Mermaid, kombucha startup in Boulder, raises $3.5 million to close out $7 million Series A investment round


Coca-Cola, Mondelez cut SKUs as CPGs battle pandemic woes


How Health-Ade Kombucha is avoiding layoffs during the pandemic


Sales of snack items soar as snack time becomes anytime in quarantine


Danone hires new CEO, announces plans for new Essential Dairy and Plant-Based (EDP) business


FDA announces temporary rule allowing companies to make minor formulation and ingredient changes to products without label change because of scarcity during the pandemic


The Upcycled Food Association creates task force of academic, nonprofit and industry leaders, release first official definition for “upcycled food”


Ferment Brewing Co. launches line of 16-ounce cans; Top Ferment (seasonal, one-off ales) and Bottom Ferment (subtle lagers)


CDC: Spread of foodborne pathogens continues to climb


Frozen food will remain “heavyweight” category, even after pandemic


Cleveland Kitchen releases world’s first fermented, gut healthy dressing line at Whole Foods


Canadian columnist encourages public to embrace fermentation for food security


Sustainable Bioproducts rebrands, raises $80 million for protein fermentation tech


Coronavirus spread to West African countries could hurt cocoa output


Farmers and nonprofits sue USDA over organic soil-less loophole


More meat plants close as employee coronavirus outbreak grows


U.S. judge dismisses sugar claim against Safeway-owned O Organics kombucha but allows alcohol content claim to proceed


FDA addresses food safety and the coronavirus


Canceled Expo West organizers now look at enhanced Expo East


USDA expands guidelines for healthy products


South Dakota lawmakers approve bill allowing fermentation clubs on college campuses


Boise Fermentation Co. opens in Idaho


Non-alcoholic beer co Athletic Brewing raises $17.5 million


Humm releases first sugar-free, shelf-stable kombucha


Nancy’s Probiotic Foods launches organic whole milk yogurt line and expands non-dairy yogurt


Despite insufficient safety data, FDA chief says “fool’s game” to try and shut down CBD markets


New Roberts’ Ultimate Cross Buns snack made with upcycled bread ferment 


Fermented Sciences, Inc., maker of Flying Embers Hard Kombucha, patents technology for world’s first shelf-stable probiotic hard kombucha


Fermented hummus new dish at Brooklyn restaurant


George Clooney introduces mezcal (fermented agave) under Casamigos brand


Study: 70% of Americans feel “best version of selves” when eating healthy, but find it stressful


Bill pushing for dairy labeling on milk products only advances, but faces tough future


Capitalizing on no- and low-alcohol trend, Anheuser-Busch releases four low-alcohol beers


GT’s Living Foods celebrates 25th anniversary with limited edition kombucha flavor: Sacred Life


Bakery manufacturer and ingredients supplies Dawn Foods launches first sourdough doughnut mix


Real Kombucha taps into fine dining, competes with wine pairing during dinner


Mexican lawmakers draft bill prohibiting plant-based alternatives using dairy terms


Women’s Health highlights low-sugar wines, made with longer fermentation times


Apple predicted as top flavor of 2020, especially in form of cider and apple spirits


Schlafly releases Boomerang mead spritzer with fermented honey


New book on fermentation in Nova Scotia released, “Adventures in Bubbles and Brine”


Will Smith makes sushi and tries natto with Japanese YouTuber


Anheuser-Busch invests $100 million in hard seltzer, the new drink craze


Chobani releases new lineup of oat-based yogurts and milk


Hard kombucha brand Flying Embers closes $25 million in funding as company expands nationally 


Fermented plant-based, non-dairy brand Miyoko’s Creamery partners to turn dairy farms into plant-based farms 


Brew Dr. Kombucha faces 2nd class action lawsuit over probiotic bacteria labeling


New Wine Fermentation Laboratory opens at Texas A&M University


MN-based BlackStack Brewery begins brewing beer in wine Foeders, hires head of fermentation lab


Millenials driving hard cider industry


RayZyn creates raisins out of wine grapes as next superfood snack


Health Ade Kombucha settles sugar and alcohol level lawsuit for $4 million


Cove Kombucha raises $1.2 million to expand team, produce new packaging and launch CBD-infused flavor


Marketing to growing pickle popularity, Slim Jim set to release dill pickle-flavored meat stick


7-Eleven aims to become launch pad for new, emerging brands


Is the biggest risk to the alcohol industry CBD?


CNet features home fermentation kit as key kitchen gadget to eliminate food waste


Kraft Heinz and Baileys release non-alcoholic line of coffee drinks


Study: U.S. consumers want more international flavors in their snack food



Danone releases caffeinated cultured dairy drink, Oikos Pro Fuel 


Beverage makers flock to CBD-infused drinks


Chobani exec appointed CFO at Campbell Soup Co.


New brewery in Hillsdale can get fermenting with arrival of ‘brewhouse’


How three brothers turned a fermenting hobby into a thriving business


Boochman opens the first kombucha bar in the Bay Area


How CPG companies use price increases to bolster their bottom lines and reputations


Chobani opens 71,000-square-feet innovation and community center in Idaho, world’s largest yogurt production facility 


New study finds steep rise in sugar levels in UK chocolate bars


Groundbreaking GOfermenter technology ferments grapes to wine in single-use plastic liner


Woman in kombucha reaction meme on going viral: ‘It’s blowing my mind’


 

Humm Kombucha names former Red Bull executive as new president


7 entrepreneurs shaking up the food industry


Farm Spirit opens fermentation-centric restaurant called Fermenter in Portland, selling house-fermented veggies and vinegars


Danone launches oat milk yogurt, part of Danone’s growing dairy alternatives


Sonoma County wineries launch innovative student program to train future wine industry employees


Anheuser-Busch acquires Babe Wine, wine brand sees sales increase


Jillian Michaels tells Cooking Light her latest health tip: consume fermented foods and probiotics daily


Kellogg Co. suffers as consumers focus on healthier startup brands; Kellogg cuts 150 jobs and takes $35 million hit 


Researchers: junk food may be responsible for kid’s food allergy epidemic


FDA says honey and maple syrup can stay on Nutrition Facts panel without declaring added sugars


How can food companies unlock future trends?


Kombucha makes nutritionist’s list of best current health trends


How did Americans turn into chronic snackers, killing home cooking?


Barrel + Brine fermented foods restaurant and store opens in June in Buffalo, NY


Food brands targeting marketing and portion sizes to the 28% of American households that live alone 


Florida Food Products’ releases new line of liquid and powdered lactic acid fermented vegetable products


Litehouse acquires Sky Valley Foods, natural brand specializing in organic dressings, condiments, marinades and sauces


Salt of the Earth announces clean-label, natural mac and cheese made with Mediterranean Umami 


Health-Ade kombucha, Whole Foods reach $4 million settlement in class action lawsuit 


Kraft’s new CEO faces struggles to appeal to modern consumer, who wants healthier fare and favor startups


Thanks to government shutdown, food recalls down significantly in first quarter of 2019


Biggest things today’s consumers look for on nutrition facts panel: calories and sugar


Sam Adams beer buys second largest craft brewer Dogfish Head for $300 million


“World’s Slowest Pizza Delivery” Sargento unveils cheese that ages for 18 months 


N.J. restaurant replaces bread with pickles in sandwiches 


Bishop Cider Co. launches new line of canned, low-ABV wines called Uncommon Wine geared toward women


First Pickle Fest Coming to Cleveland in Fall


New Chinese hot spot Tai 2 Chinese Sauerkraut Fish opens in California 


California-based Lost Spirits Distillery opens a tasting room on a pirate ship 


Chr. Hansen develops fermentation-produced coagulant that boosts cheese yields by up to 1%


Milwaukee Brat House selling CBD-infused sauerkraut, brats and beer mustard. 


Andy Ricker of Pok Pok restaurant in Oregon creates line of cordials, his spin on Asian-style drinking vinegars


Amazon slashes prices at Whole Foods, aims to change grocer’s high-end image


Older shoppers leading kefir boom; 40% of kefir purchases by age 65+ 


Author of “Korean BBQ” highlights gochujang, a spicy Korean chile paste that ferments for months


Are more college students experimenting with dorm room veggie pickling and fermentation?


Wildbrine unveils new fermented cashew-based vegan cheese and butter products


Canada’s largest kombucha brand, RISE, opens U.S. production facility


Fermented dough, fermented sauce, fermented toppings – Kentucky chef calls his fermented pizza “art”


Chef creates vegan Danish cheese from fermented oats


Blind Horse Restaurant and Winery debuts ice wine, opens new bar


Carlsberg buys stake in Chinese craft Brewery Jing A


Hormel Foods “hungry for acquisitions;” brand expanding value-based products


Philly family makes homegrown sauerkraut as side hustle.


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.



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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