News and stories we love

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Kombucha Brewers Push to Change Outdated Law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

Read more +10 May 2021 By Staff Writer in Science

Egypt’s 5,000-year-old Brewery

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

The Flavors of Fermentation

Read more +27 April 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Bubbling Over: Why Kimchi Is the Fastest-Growing Fermented Veggie in America

Read more +27 April 2021 By Staff Writer in Science

An Irresistible Appeal

Read more +27 April 2021 By Amelia Nielson-Stowell in Business

Building a Fermented Brand

Read more +27 April 2021 By Amelia Nielson-Stowell in Business

The “New Normal”for CPG Companies

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

Fermented Honey Top Ingredient in 2021

Read more +26 April 2021 By Staff Writer in Business

Ugly Delicious

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

Hand-Brewed Makgeolli in South Korea

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

Vegan Cheese Matures

Read more +25 April 2021 By Staff Writer in Business

Consumer’s Changing Shopping Habits

Read more +13 April 2021 By Amelia Nielson-Stowell in Business

Fifth Time the Charm for KOMBUCHA Act?

Read more +13 April 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

The Many Sides of Kefir

Read more +13 April 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

Retail Sales Trends for Fermented Sauces

Read more +12 April 2021 By Staff Writer in Food & Flavor

Wild Yeasts & Sour Beer

Read more +12 April 2021 By Staff Writer in Health, Science

Solving Illnesses with Fermentation?

Read more +12 April 2021 By Staff Writer in Business, Science

The Future of Fermentation Biotechnology

Read more +12 April 2021 By Staff Writer in Food & Flavor

Ferments from India

Read more +12 April 2021 By Staff Writer in Food & Flavor, Science

Microbes & Chocolate’s Flavor

Read more +02 April 2021 By Staff Writer in Health, Science

Fermenting — in Space?

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

Are Cider Clubs Worth it?

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

“One Grain to Bind Them All”

Read more +29 March 2021 By Staff Writer in Business, Health

Fermented Foods Fighting Food Insecurity

Read more +29 March 2021 By Staff Writer in Health, Science

Chocolate’s Beer Roots

Read more +29 March 2021 By Staff Writer in Science

Primates & Fermented Food

Read more +29 March 2021 By Staff Writer in Health, Science

Cautionary Notes about Probiotics

Read more +29 March 2021 By Amelia Nielson-Stowell in Health, Science

The New Definition of Fermented Food

Read more +16 March 2021 By Amelia Nielson-Stowell in Uncategorized

Zilber on Leaving Noma for Bioscience Corporation

Read more +16 March 2021 By Amelia Nielson-Stowell in Health, Science

Are Fermented Foods Probiotics?

Read more +16 March 2021 By Amelia Nielson-Stowell in Business

Natural & Organic Sales Grow Big in 2020

Read more +15 March 2021 By Staff Writer in Business, Health

New FDA Requirements for Fermented Food

Read more +15 March 2021 By Staff Writer in Food & Flavor

Trends in Pandemic Eating

Read more +15 March 2021 By Staff Writer in Health, Science

Cheese Doesn’t Deserve Its Bad Reputation

Read more +15 March 2021 By Staff Writer in Business

Wineries Pivot Without Tasting Rooms

Read more +15 March 2021 By Staff Writer in Food & Flavor

New Trend: Performance Beer

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

The World of Fermented Foods

Read more +02 March 2021 By Amelia Nielson-Stowell in Health, Science

EATLAC Studies, Educates on Fermentation

Read more +01 March 2021 By Staff Writer in Science

Creating Meat Alternatives from Thin Air?

Read more +01 March 2021 By Staff Writer in Science

Bokashi Farming

Read more +01 March 2021 By Amelia Nielson-Stowell in Food & Flavor, Health, Science

Fermented Dairy and Health

Read more +27 February 2021 By Staff Writer in Business

Wildfires Cost California Wineries Billions

Read more +26 February 2021 By Staff Writer in Science

How Does Yeast Interact with Cider Apples?

Read more +25 February 2021 By Amelia Nielson-Stowell in Food & Flavor, Health

2021’s Top Superfoods

Read more +16 February 2021 By Amelia Nielson-Stowell in Business, Food & Flavor

7 Takeaways for Cideries in 2021

Read more +16 February 2021 By Amelia Nielson-Stowell in Business

Launching a Fermented Brand

Read more +16 February 2021 By Staff Writer in Health, Science

Deciphering Real Fermented Products?

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

Reinventing 144-year-old Miso Company

Read more +15 February 2021 By Staff Writer in Health, Science

New Fermented Coffee & Tea Drinks

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

Does Geography Matter for Sourdough Flavor?

Read more +02 February 2021 By Amelia Nielson-Stowell in Food & Flavor

Miso: Traditional Flavors with Modern Application

Read more +01 February 2021 By Staff Writer in Business, Food & Flavor

Keeping Traditional Fermentation Alive

Read more +01 February 2021 By Staff Writer in Science

Fermented Food Waste Increases Crop Growth

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

New Fermented Alternative Proteins

Read more +29 January 2021 By Staff Writer in Business, Food & Flavor

Yogurt Sales Flat Past Two Years

Read more +19 January 2021 By Amelia Nielson-Stowell in Food & Flavor

From Soil to Salami: Fermentation, Life and Health

Read more +19 January 2021 By Staff Writer in Food & Flavor

Korean Flavors Hot in America in ‘21

Read more +19 January 2021 By Staff Writer in Business, Health, Science

Pandemic Spurs Fermented Beverages

Read more +19 January 2021 By Staff Writer in Food & Flavor

Homebound During Pandemic

Read more +16 January 2021 By Amelia Nielson-Stowell in Business, Health, Science

New Strains Drive Probiotic Market

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

New Global Definition for Fermented Foods

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

Kimchi Sales Exploding in Growth

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

Global Fermentation: Today & Tomorrow

Read more +04 January 2021 By Staff Writer in Food & Flavor

Bringing Sool to America

Read more +04 January 2021 By Staff Writer in Business, Food & Flavor

Sake, Miso & Plant-Based Meat Sales Grow

Read more +31 December 2020 By Staff Writer in Food & Flavor

Chefs Predict More Fermentation

Read more +31 December 2020 By Staff Writer in Business, Food & Flavor

New Amazake Shake

Read more +09 December 2020 By Staff Writer in Uncategorized

Fermented Sauce Market Growing

Read more +07 December 2020 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A with CEO of Atlantic Sea Farms

Read more +07 December 2020 By Staff Writer in Food & Flavor

The Clash Over Kimchi

Read more +07 December 2020 By Staff Writer in Food & Flavor

Sauerkraut on the Side for the Holidays?

Read more +07 December 2020 By Staff Writer in Business

Begging for Tax Relief for Alcohol

Read more +07 December 2020 By Amelia Nielson-Stowell in Business, Health

Food and Beverage Laws Passed in 2020

Read more +24 November 2020 By Amelia Nielson-Stowell in Business

Retail Sales Trends for Fermented Food and Beverage

Read more +23 November 2020 By Amelia Nielson-Stowell in Business, Food & Flavor

Q&A with Chris White, White Labs

Read more +22 November 2020 By Staff Writer in Business, Food & Flavor

Pandemic Prompts Premium Purchases

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

The Science Behind Sourdough

Read more +19 November 2020 By Staff Writer in Food & Flavor

Digging Up Ancient Yeasts

Read more +11 November 2020 By Amelia Nielson-Stowell in Food & Flavor

Cider 2020: The State of the Art of Cidermaking

Read more +10 November 2020 By Amelia Nielson-Stowell in Business

What Can Hard Kombucha Learn from Craft Beer?

Read more +09 November 2020 By Staff Writer in Science

The Science Behind Stinky Cheese

Read more +08 November 2020 By Staff Writer in Business, Food & Flavor

Apple Cider Vinegar Market Growing 12% through 2025

Read more +06 November 2020 By Staff Writer in Food & Flavor, Science

Chocolate: Part of a Healthy Diet or Guilty Pleasure?

Read more +29 October 2020 By Staff Writer in Food & Flavor

Whole Foods Market Forecasts Top 10 Food Trends for 2021

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 +23 October 2020 By Amelia Nielson-Stowell in Science

The New Taxonomy of Lactobacillus

Read more +20 October 2020 By Staff Writer in Business

Brewing Industry Takes Big Hit in 2020

Read more +16 October 2020 By Amelia Nielson-Stowell in Science

Introduction to HACCP

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 Business, Food & Flavor

Projections of Global Kefir Market

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 +28 September 2020 By Staff Writer in Business, Food & Flavor

Tofu Sales Increased

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 +15 September 2020 By Staff Writer in Business, Food & Flavor

Chocolate Sales Skyrocket During Pandemic

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 +01 September 2020 By Staff Writer in Business, Food & Flavor

Fermented Sweets Topping Dessert Menus

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

Newsletter

September 9

For information on past newsletter issues, please contact us.

Headlines, people moves, and news from around the web


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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