What banana-scented kombu means for probiotic foods and seaweed-based drinks

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.
New Food Magazine

NUS fermentation breakthrough boosts kombu nutrition and flavour

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.
The Boston Globe

Inside Noma’s sleek fermentation lab

COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...

NASA turns the International Space Station into a yoghurt lab to study food for future Mars missions

NASA is running a new scientific study on the International Space Station (ISS) to understand how certain fermented foods and useful nutrients behave .