News and stories we love

Read more +17 May 2022 By Amelia Nielson-Stowell in Uncategorized

The “Periodic Table” of Fermented Foods

Read more +17 May 2022 By Amelia Nielson-Stowell in Food & Flavor

The State of Fermentation Education

Read more +17 May 2022 By Amelia Nielson-Stowell in Business

Kombucha Regulations Corrected in South Carolina

Read more +17 May 2022 By Staff Writer in Business, Food & Flavor

Scaling Artisanal Fermentation

Read more +17 May 2022 By Staff Writer in Health, Science

LAB Makes Sour Cream Healthier 

Read more +17 May 2022 By Staff Writer in Food & Flavor

Zilber: Fermentation’s Endless Potential

Read more +17 May 2022 By Staff Writer in Business

AI-Generated Wine Reviews? 

Read more +17 May 2022 By Staff Writer in Business

Alt Protein Hype Missing Bigger Food Industry Solution

Read more +03 May 2022 By Amelia Nielson-Stowell in Health, Science

A Nutrition Pro’s Fermentation Guide

Read more +03 May 2022 By Amelia Nielson-Stowell in Food & Flavor

Redzepi on the Changing Fine Dining Industry

Read more +03 May 2022 By Amelia Nielson-Stowell in Food & Flavor

Growing the Hard Kombucha Category

Read more +03 May 2022 By Staff Writer in Health

Latest TikTokCraze: Gut Health

Read more +03 May 2022 By Staff Writer in Food & Flavor

Zero Waste with Fermentation Techniques

Read more +03 May 2022 By Staff Writer in Business

South Carolina Classifies Kombucha as Alcoholic

Read more +03 May 2022 By Staff Writer in Food & Flavor

The Ancient Origins of Japanese Soy Sauce

Read more +03 May 2022 By Staff Writer in Food & Flavor

Mastering Indoor Mushroom Farming

Read more +18 April 2022 By Amelia Nielson-Stowell in Health, Science

Are -Biotics Becoming a Diluted Claim?

Read more +18 April 2022 By Amelia Nielson-Stowell in Business, Food & Flavor

Color of Food Culture

Read more +18 April 2022 By Staff Writer in Food & Flavor, Science

Tastier Non-Alcoholic Beer

Read more +18 April 2022 By Staff Writer in Food & Flavor

An Overlooked Wine Category

Read more +18 April 2022 By Staff Writer in Food & Flavor

Japanese Cheese

Read more +18 April 2022 By Staff Writer in Business

Are Alt Proteins GMO?

Read more +18 April 2022 By Staff Writer in Business

Ukraine Cidery Destroyed by Russia

Read more +18 April 2022 By Staff Writer in Business, Food & Flavor

Regulating Home Chefs

Read more +05 April 2022 By Amelia Nielson-Stowell in Business

Kombucha Sales Crawl

Read more +05 April 2022 By Amelia Nielson-Stowell in Health

The Trending Nordic Diet

Read more +05 April 2022 By Amelia Nielson-Stowell in Business

Raising Capital in 2022

Read more +05 April 2022 By Staff Writer in Health, Science

Fermented Dairy Improves Memory

Read more +05 April 2022 By Staff Writer in Business

Could Outdated Law Force Fermented Drinks Off Shelves?

Read more +05 April 2022 By Staff Writer in Food & Flavor

China’s Secret Sauce

Read more +05 April 2022 By Staff Writer in Food & Flavor

Sandor Katz: “Don’t be Intimidated by Fermentation”

Read more +04 April 2022 By Staff Writer in Food & Flavor, Science

Survey: Fermented Foods and Consumer Behavior

Read more +04 April 2022 By Neal Vitale in Business

Cleveland Kitchen Acquires Sonoma Brinery

Read more +22 March 2022 By Amelia Nielson-Stowell in Business, Food & Flavor

“Consumers Have Changed” — State of Natural & Organic Industry

Read more +22 March 2022 By Amelia Nielson-Stowell in Business, Science

Upcycling Olive Oil, Wine & Beer Byproducts

Read more +22 March 2022 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A with Local Culture

Read more +22 March 2022 By Staff Writer in Business

Do Alt Protein Brands Tarnish Food Shows?

Read more +22 March 2022 By Staff Writer in Business

Consumer Sues Hard Kombucha Brand

Read more +22 March 2022 By Staff Writer in Food & Flavor

 Mexico’s Fermented Drinks 

Read more +22 March 2022 By Staff Writer in Food & Flavor

Experimenting with Yeast

Read more +22 March 2022 By Staff Writer in Business

Microbial Farmers

Read more +08 March 2022 By Amelia Nielson-Stowell in Business, Food & Flavor, Science

“The World Has Woken Up to Fermentation” — David Zilber 

Read more +08 March 2022 By Amelia Nielson-Stowell in Health, Science

Study: What Bacteria Survive Digestion?

Read more +08 March 2022 By Neal Vitale in Business, Food & Flavor

Fermentation Takes Center Stage in the Coffee Industry

Read more +08 March 2022 By Staff Writer in Business, Food & Flavor

Jewish Delis GoVegan 

Read more +08 March 2022 By Staff Writer in Business, Food & Flavor

Noma’s First Consumer Product Sells Out

Read more +08 March 2022 By Staff Writer in Business, Food & Flavor

Expo West Returns

Read more +08 March 2022 By Staff Writer in Food & Flavor

KojiCon Highlights 

Read more +08 March 2022 By Staff Writer in Business

Asian American Entrepreneurs React to Online Trolls

Read more +22 February 2022 By Staff Writer in Food & Flavor, Health, Science

“Bacterial Bully” Could Create Healthier & Tastier Fermented Foods

Read more +22 February 2022 By Amelia Nielson-Stowell in Business, Food & Flavor, Health

Bubbling Over: Pandemic Sourdough

Read more +22 February 2022 By Amelia Nielson-Stowell in Business, Food & Flavor

Is Fermentation “So White”…or Not?

Read more +22 February 2022 By Staff Writer in Food & Flavor

Changing Face of Specialty Coffee

Read more +22 February 2022 By Staff Writer in Food & Flavor

Canada’s Culinary Trailblazer

Read more +22 February 2022 By Staff Writer in Health, Science

Analyzing the World’s Fermented Beverages

Read more +22 February 2022 By Staff Writer in Food & Flavor

From Chemist to Fermenter 

Read more +22 February 2022 By Staff Writer in Food & Flavor

“More Brew, Less Buzz”

Read more +08 February 2022 By Amelia Nielson-Stowell in Health, Science

Evidence of Fermented Health Benefits

Read more +08 February 2022 By Staff Writer in Food & Flavor, Science

Covid & the 4k’s: 4 Foods “Many People Don’t Know About”

Read more +08 February 2022 By Amelia Nielson-Stowell in Food & Flavor

The Power of Flexitarianism

Read more +08 February 2022 By Staff Writer in Health, Science

SCOBY as Water Filter?

Read more +08 February 2022 By Staff Writer in Food & Flavor, Science

Tastier Apple Spirits

Read more +08 February 2022 By Staff Writer in Food & Flavor

World’s Rarest Foods in Danger of Extinction

Read more +08 February 2022 By Staff Writer in Food & Flavor

Beet Kvass: Next Fermented Favorite?

Read more +08 February 2022 By Staff Writer in Health, Science

Yogurt Alters Gut Microbiome

Read more +25 January 2022 By Amelia Nielson-Stowell in Business

What’s In a Name? Label & Ad Errors Could Cost Alt Foods Big 

Read more +25 January 2022 By Staff Writer in Science

Fermentation Key to Mass Producing Anti-Cancer Compounds

Read more +25 January 2022 By Amelia Nielson-Stowell in Business

Retail Sales Trends for Fermented Products

Read more +25 January 2022 By Staff Writer in Food & Flavor

“So Stinky, Delicious, Irresistible”

Read more +25 January 2022 By Staff Writer in Business, Food & Flavor

Preserving Japan’s Miso Culture

Read more +25 January 2022 By Staff Writer in Business, Food & Flavor

Whey-Based Spirits

Read more +25 January 2022 By Staff Writer in Business, Food & Flavor

San Francisco’s Growing Chocolate Scene

Read more +25 January 2022 By Staff Writer in Business, Food & Flavor

Korean Rice Wine Gets a Makeover

Read more +11 January 2022 By Staff Writer in Food & Flavor, Health

Fermented Foods Top 2022’s Superfood List

Read more +11 January 2022 By Amelia Nielson-Stowell in Business, Food & Flavor, Health, Science

“Our Customers Do Not Even Know What is a Fermented Item”

Read more +11 January 2022 By Amelia Nielson-Stowell in Business, Health

Food and Beverage Laws Passed in 2021, Part 2

Read more +11 January 2022 By Staff Writer in Business

Fermentation Tourism

Read more +11 January 2022 By Staff Writer in Business

Kombucha for the Skin

Read more +11 January 2022 By Staff Writer in Business

2022 Alt Meat Trends & Challenges

Read more +11 January 2022 By Staff Writer in Food & Flavor

Fermented Sushi

Read more +11 January 2022 By Staff Writer in Business

Pandemic Closes 75-Year-Old Sauerkraut Producer

Read more +14 December 2021 By Amelia Nielson-Stowell in Business, Health

Food and Beverage Laws Passed in 2021

Read more +14 December 2021 By Amelia Nielson-Stowell in Health, Science

The Rise of Fermented Foods and -Biotics

Read more +14 December 2021 By Neal Vitale in Business, Food & Flavor

Redzepi: “Fermenting is our future”

Read more +14 December 2021 By Staff Writer in Business

How a Water Kefir Producer Tanked

Read more +14 December 2021 By Staff Writer in Food & Flavor

“Poor Man’s Viagra”

Read more +14 December 2021 By Staff Writer in Business

Former Felon Formulates “Fermented Felon”

Read more +14 December 2021 By Staff Writer in Business

Are Alt Meat Sales Slowing?

Read more +14 December 2021 By Staff Writer in Food & Flavor

Reviving a Fermented Soda

Read more +30 November 2021 By Amelia Nielson-Stowell in Business

The Regulatory Landscape

Read more +30 November 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

How Do Alternative Proteins Overcome Their Challenges?

Read more +30 November 2021 By Amelia Nielson-Stowell in Food & Flavor, Science

Definition & History of Fermentation

Read more +30 November 2021 By Staff Writer in Food & Flavor

The Gochujang Debate

Read more +30 November 2021 By Staff Writer in Food & Flavor, Science

The Dodo of Gastronomic History

Read more +30 November 2021 By Staff Writer in Health, Science

Infant “Alt-Formula”

Read more +30 November 2021 By Staff Writer in Business, Food & Flavor

Foraging for Cocktails

Read more +30 November 2021 By Staff Writer in Food & Flavor

Brewing Health & Flavor with Kombucha 

Read more +16 November 2021 By Amelia Nielson-Stowell in Science

Fermentation in Anthropology

Read more +16 November 2021 By Staff Writer in Business, Food & Flavor, Health, Science

FERMENTATION 2021 Wrap-Up

Read more +16 November 2021 By Amelia Nielson-Stowell in Food & Flavor

Katz on Fermentation, Ancient & Modern

Read more +16 November 2021 By Staff Writer in Business, Food & Flavor

Food Technology’s “Gut Feeling”

Read more +16 November 2021 By Staff Writer in Business

The Next Frontier in Kitchen Appliances

Read more +16 November 2021 By Staff Writer in Business, Food & Flavor

Fermenting Coffee with Koji?

Read more +16 November 2021 By Staff Writer in Food & Flavor

The São Jorge Cheese

Read more +16 November 2021 By Staff Writer in Business, Science

The Brewing Coffee-Farming Crisis

Read more +16 November 2021 By Staff Writer in Science

Glenn Gibson Early Career Researcher Prize

Read more +02 November 2021 By Amelia Nielson-Stowell in Food & Flavor, Science

Analyzing Mexico’s Traditional Fermented Beverages

Read more +02 November 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Chocolate Without the Cacao

Read more +02 November 2021 By Amelia Nielson-Stowell in Business, Food & Flavor, Science

How Important is Consumer Education?

Read more +02 November 2021 By Staff Writer in Food & Flavor

“A modern-day Johnny Appleseed”

Read more +02 November 2021 By Staff Writer in Business

Are Beer Bars Dying?

Read more +02 November 2021 By Staff Writer in Science

Foods Explores Fermentation

Read more +02 November 2021 By Staff Writer in Business, Food & Flavor

Craft Kombucha Battles Big Brands

Read more +02 November 2021 By Staff Writer in Business, Food & Flavor

Cabbage Shortage Forces Halt in Winter Kimchi

Read more +18 October 2021 By Amelia Nielson-Stowell in Business, Food & Flavor, Health

Q&A: Melinda Williamson, Morning Light Kombucha

Read more +18 October 2021 By Amelia Nielson-Stowell in Business, Health

Natural & Health Labels Can be Regulatory Nightmare

Read more +18 October 2021 By Amelia Nielson-Stowell in Business, Health, Science

How Can Brands Educate Consumers on Alt Protein?

Read more +18 October 2021 By Staff Writer in Food & Flavor, Science

Primeval Poop Profiles

Read more +18 October 2021 By Staff Writer in Food & Flavor

Chhurpi — Cheese from Chauri

Read more +18 October 2021 By Staff Writer in Business

Global Kimchi Boom

Read more +18 October 2021 By Staff Writer in Science

Dairy Alternative from Fermented Pea & Rice 

Read more +18 October 2021 By Staff Writer in Science

Can Tempeh Help Diabetics?

Read more +05 October 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

The Forefront of Alt-Proteins in Africa

Read more +05 October 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Natural & Organic Sales Growing but Slowing

Read more +01 October 2021 By Amelia Nielson-Stowell in Food & Flavor

Jason White:“It’s Cool to be a Fermenter”

Read more +01 October 2021 By Staff Writer in Business, Health

Ireland’s Fermented Drinks Under Scrutiny 

Read more +01 October 2021 By Staff Writer in Food & Flavor

Reviving Singapore’s Fermentation Culture

Read more +01 October 2021 By Staff Writer in Business, Science

Wood Alternative from Kombucha Waste

Read more +01 October 2021 By Staff Writer in Health, Science

The Stickier the Natto, the Better

Read more +01 October 2021 By Staff Writer in Food & Flavor

Alt Fish Protein Launch

Read more +21 September 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A: Sebastian Vargo, Vargo Brother Ferments

Read more +21 September 2021 By Staff Writer in Food & Flavor, Science

Like the Flavor of Black Tea? Thank Fermentation

Read more +21 September 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Noma Finally Earns 3rd Michelin Star

Read more +21 September 2021 By Amelia Nielson-Stowell in Food & Flavor

The Fermentation-Flavor Connection in Chocolate

Read more +21 September 2021 By Staff Writer in Business, Food & Flavor

Native American Brewery with Traditional Flavors

Read more +21 September 2021 By Staff Writer in Business, Food & Flavor

Reviving Sake with SoCal Style 

Read more +21 September 2021 By Staff Writer in Health, Science

Can Gut Microbes Fight Viruses?

Read more +21 September 2021 By Staff Writer in Health, Science

Is Fermented Pomegranate New Skincare Holy Grail?

Read more +06 September 2021 By Amelia Nielson-Stowell in Business

Post-Pandemic, Sales Plateaus for Fermentation Brands?

Read more +05 September 2021 By Staff Writer in Business

Kombucha Brewers Push to Change Outdated Law

Read more +05 September 2021 By Amelia Nielson-Stowell in Business, Science

“Fermentation Reimagined” — the Future for Alternative Protein

Read more +03 September 2021 By Staff Writer in Business

Can Poi Survive as Taro Farmers Quit?

Read more +03 September 2021 By Staff Writer in Food & Flavor

Alcohol Levels in Wine Continue to Rise

Read more +03 September 2021 By Staff Writer in Health

Fermented Foods FAQ

Read more +03 September 2021 By Staff Writer in Business, Food & Flavor, Science

Fermented Fungi Forge Forward 

Read more +03 September 2021 By Staff Writer in Business

U.S. Celebrities Infiltrate Mexico’s Tequila Industry

Read more +18 August 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

The State of the Art in Coffee Fermentation

Read more +17 August 2021 By Staff Writer in Business, Food & Flavor

Should Groceries Eliminate the Ethnic Aisle?

Read more +17 August 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Beyond Kombucha: Pu’erh, Jun and Dark Tea

Read more +17 August 2021 By Staff Writer in Health, Science

TFA Fermentation News Goes Mainstream

Read more +17 August 2021 By Staff Writer in Food & Flavor

Decreasing Food Waste Through Fermentation

Read more +17 August 2021 By Staff Writer in Food & Flavor

Japan’s Rich Culture of hakkо̄

Read more +17 August 2021 By Staff Writer in Science

Beer’s Complex Makeup

Read more +16 August 2021 By Neal Vitale in Business, Food & Flavor, Health, Science

Highlights from TFA’s Member Survey

Read more +27 July 2021 By Amelia Nielson-Stowell in Food & Flavor

Q&A with Jessica Alonzo of Native Ferments TX & Petra and the Beast

Read more +27 July 2021 By Amelia Nielson-Stowell in Food & Flavor, Science

Managing Fermented Food Microbes to Control Quality

Read more +27 July 2021 By Staff Writer in Health, Science

Fermentation vs. Fiber — Both Help, but Fermentation Shines

Read more +26 July 2021 By Staff Writer in Business

Does New FDA Yogurt Standard Fall Short?

Read more +26 July 2021 By Staff Writer in Food & Flavor, Science

More Than One SCOBY?

Read more +26 July 2021 By Staff Writer in Food & Flavor

Natural Production Changing the Wine Industry

Read more +26 July 2021 By Staff Writer in Health, Science

Natto Stops Covid-19?

Read more +26 July 2021 By Amelia Nielson-Stowell in Business

Redzepi: We Need Restaurants to “Feel Alive”

Read more +06 July 2021 By Staff Writer in Health, Science

Which Are Healthier — Fermented or Acidified Pickles?

Read more +06 July 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Noma Goes DTC

Read more +06 July 2021 By Staff Writer in Science

Farming with Beer Waste

Read more +06 July 2021 By Staff Writer in Science

Can Microbes Eat Plastic?

Read more +06 July 2021 By Staff Writer in Business, Food & Flavor

Picturing Traditional Sake

Read more +06 July 2021 By Amelia Nielson-Stowell in Business

Best Practices for Cash Flow Management

Read more +06 July 2021 By Staff Writer in Business

Dunkin’ Kombucha

Read more +06 July 2021 By Staff Writer in Health, Science

A New Breed of Animal-Free Milk

Read more +18 June 2021 By Amelia Nielson-Stowell in Business

Sake Brewers Suffer in Japan

Read more +18 June 2021 By Amelia Nielson-Stowell in Business, Food & Flavor, Health, Science

Fermentation for Alternative Proteins

Read more +18 June 2021 By Amelia Nielson-Stowell in Science

Measuring and Monitoring Fermented Food Microbiomes

Read more +17 June 2021 By Staff Writer in Food & Flavor

“Magic Happens”

Read more +17 June 2021 By Staff Writer in Business

Fermented Skincare?

Read more +17 June 2021 By Staff Writer in Science

Supplements vs. Fermented Foods

Read more +17 June 2021 By Staff Writer in Business

Pandemic Bakes New Bread Business

Read more +17 June 2021 By Staff Writer in Business, Food & Flavor

Korea’s Controversial Kimchi Book

Read more +08 June 2021 By Amelia Nielson-Stowell in Science

Kefir Brands Respond

Read more +08 June 2021 By Amelia Nielson-Stowell in Food & Flavor, Science

Advances in Yeast

Read more +08 June 2021 By Amelia Nielson-Stowell in Business

State of the Natural & Organic Industry

Read more +08 June 2021 By Staff Writer in Health, Science

Study: Can Fermented Veggies Impact Health?

Read more +08 June 2021 By Staff Writer in Food & Flavor

Surströmming – the Next International Craze?

Read more +08 June 2021 By Staff Writer in Food & Flavor, Science

Fermentation Time Shapes Coffee Flavor

Read more +08 June 2021 By Staff Writer in Business

Diversifying the Spirits Industry

Read more +08 June 2021 By Staff Writer in Food & Flavor

Ancient Fermented Beans

Read more +22 May 2021 By Staff Writer in Health, Science

What’s the Actual Probiotic Count of Commercial Kefir?

Read more +22 May 2021 By Amelia Nielson-Stowell in Food & Flavor

Artisanal Agave Spirits

Read more +22 May 2021 By Amelia Nielson-Stowell in Science

Defining Postbiotics

Read more +22 May 2021 By Staff Writer in Food & Flavor

Traditional Finnish Sima

Read more +22 May 2021 By Staff Writer in Science

Dairy-Free “Vegurt”

Read more +22 May 2021 By Staff Writer in Food & Flavor

“Strategic Rotting”

Read more +22 May 2021 By Staff Writer in Food & Flavor

Fish Sauce Without the Fish

Read more +20 May 2021 By Staff Writer in Business

Wine’s Youth Movement

Read more +11 May 2021 By Staff Writer in Science

Syn-SCOBY

Read more +11 May 2021 By Amelia Nielson-Stowell in Health, Science

The Safety of Fermented Food

Read more +11 May 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A: Sophie Burov, Secret Lands Farm

Read more +11 May 2021 By Amelia Nielson-Stowell in Food & Flavor

A Yeast Primer

Read more +10 May 2021 By Staff Writer in Food & Flavor, Science

Reducing Wine’s Alcohol Content

Read more +10 May 2021 By Staff Writer in Food & Flavor

Pairing Sake with Food

Newsletter

May 18

For information on past newsletter issues, please contact us.

Headlines, people moves, and news from around the web


Southern Illinois University food/fermentation/biotech hub


No more Chobani milk


Koji Alchemy nominated for James Beard award”


“Natural” or “cruelty-free” — more important than “USDA organic?”


Chr. Hansen’s Vega Culture Kit


Indoor farming to be +$150 billion industry in five


“Healthy” & the FDA


Molson Coors infringes on Stone


Fermented mushroom producer raises $85 million


Black whiskey maker files discrimination lawsuit


Biden bans Russian alcohol


Cleveland Kitchen buys Sonoma Brinery


Fermented rice water for hair care?


French blue beer


Study: music makes wine taste better


Will Russia-Ukraine conflict raise food prices


Plastic pollution worse in soil than ocean


“Made in US” labeling


La Fermiere yogurt to build U.S. operations


Tender raises $12 million for plant-based meat


Hankook kimchi recalled in Canada


Family feud at Lifeway


Wildbrine and Bubbies acquired


Kombucha Brava sold


James Beard semifinalists


Long-fermented breads best


Sustainable fermented silk fashion


What to do with coffee grounds?


“Great Resignation” hits restaurants hard


New FDA commissioner


Koji-fermented whiskey arrives stateside


Adrian Martin’s new fermentation-focused Dublin restaurant


TCHO chocolate transitions to plant-based


CiderCon 2022 wraps with record in-person attendance


USDA helps fund new California shipping port


Fermentation lands on NYTimes “Eating Well” lessons


Brown glass shortage hurting imported beers


FDA tightens restrictions on indoor farms


Grocery shortages return


Monster Energy enters alcohol biz


Battle over fermented pet food


Kool-Aid pickles trend on TikTok


Miso becoming an American comfort food


Alt meat dominates food funding in 2021


Copenhagen’s Microbial Foods Conference seeking abstracts


General Mills launches fermented vegan cream cheese


Glass shortage squeezes bev industry before holidays


CPG brands experiment with adaptogens


TCHO chocolate transitions to plant-based


Spanish goat cheese named world’s best


Bon Appétit & Sandor Katz


Rachel Dutton joins Arcadia Science


Elizabeth Banks’ canned wine


Impossible Foods closes $500 million funding


Anheuser-Busch buys Hoop Tea


New head of FDA


Miso: types & tips


Charlotte — the next kombucha capital?


JuneShine hard kombucha


Will robot chefs ease restaurant staffing challenges?


Trending: microbiome tests


Cheese champion passes away


Record high prices for organic soy


New salt reduction guidelines


Saveur highlights pickling


NYT roasts Eleven Madison’s vegan, fermentation-focused menu


Consumer confusion about microbiome, probiotics


Food & Wine’s best new chefs of 2021


James Beard Awards change to promote diversity


France’s wine output falls to historic low


World’s largest fermented alt protein facility


Hard cider brand releases hot sauces


CPG association asks gov for vaccine clarification


$700 million USDA grant to farms, food workers


UK gov fund invests in kombucha


Should gov define healthy food?


Fermented black garlic makes Shark Tank history


Archaeological find shows Chinese drinking beer 9,000 years ago


Will paper-based yogurt containers work?


Labor crisis for CPG industry


FoodFuture’s call for entrepreneurs


Mushroom-based meat alternatives


Judge OKs plant-based “butter”


Restaurants raise wages to attract employees


Locally-famous foods; historic sites


Cleveland Kitchen’s New Pickle Line


$110,000 whiskey


The sourdough monitor


Brothers in kombucha


“Snickles” – Snickers-stuffed pickles


Miso in Tokyo’s Olympic Village


Alcohol tariffs dropped — at last


Canada’s first hard kombucha


Bottled kefir smoothies


Winemakers, weed growers collaborate on new cannabis appellation system


Discrimination lawsuits stall restaurant relief


New fermentation plant for Better Meat


Chobani’s zero-sugar yogurt


Vegan Polish cookbook shares fermenting traditions


Unilever & fermented protein


The ‘shroom boom


New beers added to style guidelines


Non-alcoholic beer secures $50 million expansion funding


Debt relief for minority farmers


Fermented dragon fruit


Water Kefir People expansion


Fair pricing for coffee growers


From pandemic hobby to sourdough bakery


South Korean dairy claims product prevents Covid-19


U.S. says:“Make Every Bite Count”


New Missouri grape hybrid


“Regenerative” the new “organic?”


The risk of “high meat”


Grillo’s acquired by King’s


The confusion over “Use By” dates


New A-B CEO


Terroir dining


Hard kombucha in VA


Plant-based yogurt & nutrition


Sesame joins the top 9


Upcycle certification


Another class-action kombucha lawsuit


Wetlands Sake


Stealing Sauerkraut from Nazis


“Mushroom Mania”


Restaurant jobs gain as economy re-opens


$3.1 billion into alt proteins


Yoplait swaps


Chobani-Pepsi partnership


Record meat sales


Beer careers & biology


Is Asian culture whitewashed in fermentation?


Burger King’s women empowerment ad implodes


$28.6 billion in COVID-19 relief for small and mid-sized restaurants


Kendall Jenner’s new tequila brand criticized for appropriation


The lab-made dinner party


Japanese Koujiya Co., Ltd. launches koji drink in U.S.


Unions fight for hazard pay, vaccination priority for grocery store workers


Can tech age a fine whisky overnight?


Despite pandemic and heavy lobbying, tariffs on wine, food from Europe remain


Wild Tonic Jun Kombucha using industry growth trends to propel brand


Chi Kitchen launches two new fermented products


Greenleaf Foods building Indianapolis food processing plant to ramp up production of their Lightlife tempeh products


Cleveland Kitchen Adds Kimchi to their Lineup


Petra and the Beast sous chef launches Native Ferments shop


2,000-old Pompeii Wine Bar will “reopen” in spring


French vegan restaurant becomes first to win Michelin Star


New labor law: restaurants can require tip pooling


America’s court of master sommeliers elects new board amid scandals


Specialty Food Association launches “Infinite Aisle” program


Biden picks Tom Vilsack for Agriculture Secretary


CDC recommends food workers next in line for COVID-19 vaccine


New Dietary Guidelines for Americans published, does not recommend lower sugar intake


Danone cuts 2,000 jobs, tries to save company $1.2 billion


Microbial contamination forces Guinness to recall non-alcoholic stout


Hersheys begins buying cocoa through futures market


Pandemic boosts popularity of natural ingredients


More states add restaurant dine-in restrictions as COVID cases spike


Home food consumption to decline in 2021 as normal spending returns


Could pent-up demand for dining help the restaurant industry rebound?


Grocery spending will increase around holidays as Americans plan COVID holidays without extended family


Consumer advocacy group petitions congress to add cancer warning label on alcoholic drinks


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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