“To meet the growing demand for fermentation expertise within the food industry,” an updated edition of the textbook “Microbiology and Fermentation of Foods“ has been released by author Dr. Robert Hutkins, a professor at the University of Nebraska-Lincoln and member of the International Scientific Association for Probiotics and Prebiotics. The book was first released in 2006 during a time Hutkins said fermentation was considered an old science, “with nothing new to be learned.” There were few universities offering specific fermentation programs. But recent microbiological advancements — and growing consumer interest in fermented foods — means more people are seeking fermentation expertise. The new edition includes chapters in distilled spirits, cocoa, coffee and cereal products. Hutkins notes scientists across multiple fields are studying fermentation today, from nutritionists to biochemists to archaeobiologists.

Read more (International Scientific Association for Probiotics and Prebiotics)

Peet’s Coffee is the second major coffee brand adding kombucha to their portfolio. The craft coffee company announced that it acquired major stake in Revive Kombucha. Revive grew 168% in the last year, and the latest financing will likely help Revive capture the national market. The kombucha will be sold in more than 15,000 of Peet’s grocery store locations. Eric Lauterbach, President of the Consumer Division at Peet’s Coffee, said kombucha is a natural fit since consumers tend to love both coffee and kombucha.

Read more (PR Newswire) (Photo: Revive Kombucha)