From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
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Articles on Fermented foods
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Fermented foods, such as kimchi, have some health benefits. But helping you lose weight? I’m not convinced.
Sauerkraut, pickles and craft beer wouldn’t exist without this microorganism.
Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.
Our latest study adds further evidence that diet and mental health are closely connected.
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Probiotics sold in tablets or capsules don’t need to be refrigerated to work.
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Shoppers have had it with supermarket science and instead are embracing more holistic styles of eating.
Top contributors
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Ph.D. Candidate in Food Science, Colorado State University
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Lecturer in Microbiology, University of KwaZulu-Natal
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Senior Lecturer, Medical Microbiology, University of Westminster
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Lead Economist, CSIRO Futures, CSIRO
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Visiting Scholar, University of California, Berkeley
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Glasgow Caledonian University
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Professor of Food and Agricultural Proteomics, CSIRO
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Professor and Department Head, Entomology and Plant Pathology, University of Tennessee
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Vice President for Research & Innovation, University College Cork
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Professor of Anthropology, Rochester Institute of Technology
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Assistant Professor of Anthropology, Université de Montréal
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Associate Professor of Anthropology, Purdue University
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Clinical Assistant Professor of Veterinary Clinical Sciences, Oklahoma State University
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Professor of Food Science and Technology, The Ohio State University
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Research Fellow, Queen's University Belfast
