In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Today is a special day for Danish FERM FOOD ApS, which has received the EU Commission's authorisation to use fermented rapeseed cake as a food ingredient (Left: Founder and CEO Jens Legarth ...

But now things have changed. Fermented rapeseed cake is the new food protein source FERM FOOD ApS, which specialises in producing fermented ingredients for food producers, has applied for an ...

Most people recognise the yellow, fragrant rapeseed fields that adorn the landscape in spring. But few know that rapeseed cake was banned as food grade until today.

The second edition of the Northern Regional Traditional Food Exhibition has been held at the Centre for National Culture (CNC) in Tamale, in commemoration of Heritage Month and to promote the ...

In India its use is popular in fermented batter, and in recipes such as idli, dosa and uttapam. This recipe makes a very delicious breakfast. serves ...

a modern twist on the region's traditional drink. For centuries, Pu'er in Yunnan province has given its name to a type of richly fermented tea -- sometimes styled "pu-erh" -- famous across East Asia ...

The fermentation process in dosa batter breaks down complex carbohydrates, making it easier for the body to digest efficiently ...

Incorporating probiotic-rich foods like curd, buttermilk, kanji, and fermented pickles can restore gut flora. Traditional options such as idli, dosa, kombucha, sauerkraut, and kimchi also aid ...

Water Kefir: Add kefir grains to sugar water, ferment for 24-48 hours, then strain out the grains and flavour the kefir with fruit juice or herbs. Tepache: Combine pineapple rinds and core with water, ...

ALBANY (TNS) — Greek yogurt maker Chobani is planning to build a $1.2 billion factory at the Griffiss Business and Technology Park in Rome. The Choban ...

Here's the lowdown on kvass – a.k.a gira – a naturally fermented drink ... born from times when food was scarce. Nothing was wasted. That's why the most traditional kvass is made from roasted ...