According to Towards Chemical and Materials, the global Lactic Acid market size is calculated at USD 4.62 billion in 2025 and ...

Nobody likes letting food go to waste, and dairy has a relatively short shelf life. Luckily, this tip for preservation is ...

A research team at the DTU National Food Institute has conducted a literature review of cheese fermentation and ripening and identified five underused, evidence-based measures to improve efficiency ...

Lactic acid accelerates skin turnover, promoting renewal. “This process not only reveals fresher and more youthful-looking skin but also helps to unclog pores, which can be beneficial for treating ...

The World Institute of Kimchi (hereinafter "WiKim") (Acting Director Dr. Choi, Hak-Jong) announced that it had identified the origin source of lactic acid bacteria involved in the fermentation of ...

The production of lactic acid through fermentation has captured substantial scientific and industrial attention due to its applications in food, pharmaceuticals, biodegradable plastics and other ...

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

Lactic acid bacteria are critical to the dairy, food processing, and nutrition industries. Used as probiotics, flavour compounds, and starter cultures for fermented foods such as yogurt, the bacteria ...

Sourdough fermentation is an ancient biotechnology that has recently experienced a resurgence in scientific interest. At its core, the process is characterised by the symbiotic relationship between ...

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...