Novel Ferments: Alternative Starter Cultures
Describes the traditional use of ants to ferment yogurt in Turkey and Bulgaria.
Category: Fermentation
Is Kombucha too ‘woke’?
Josh Evans leads a research group on Sustainable Food Innovation at the Danish Technical University’s Center for Biosustainability. His presentation on ‘novel ferments’ at the Stanford Fermented Food Conference detailed a project he led where astronauts on the International Space...
Profile: Ferment Radio, with Aga Pokrywka
An attendee at the Stanford Fermented Food Conference I wanted to meet was Aga Pokrywka the host of Ferment Radio, a fascinating and informative podcast series that began back in 2020 and has posted almost 50 episodes. You can find...
Stanford Fermented Food Conference: Attendee Impressions
The two-day conference wrapped up Friday afternoon with a Fermentation Festival where attendees gathered in the courtyard of the Clark Center to sample food and beverages from a variety of vendors. Attendee Impressions I asked some of the attendees to...
Improving the Health Benefits of Fermented Foods
Mikaela Kasperek is a registered dietician with a PhD in nutritional sciences. Her research focuses on the health benefits of fermented foods, focusing on the role of microbial metabolites, particularly aryl-lactates. While existing evidence suggests fermented foods are beneficial (e.g.,...
Nutrition Facts or Fiction: Should Consumers Trust Kombucha Labels?
As with all foods, kombucha brewers are legally required to include nutritional information on their bottles and cans. The labels allow us to see the amount of calories and sugar in each brand. Fermented beverages like kefir and kombucha will...
Stanford Fermented Food Conference: Fayee Wong
At the end of Day One of the Conference, after listening to more than a dozen experts offer insights into everything from the ways red ants are used as a traditional yogurt starter in rural Turkey, to why gastrophagy was...
Preview: Stanford University Fermented Food Conference
Next Thursday and Friday, September 4-5, I’ll be at a Fermented Food Conference, at the Stanford University School of Medicine in Palo Alto, California. I heard about the event from Jo Webster in the UK, who will be showcasing her...
Fermented Foods and The New Gut Science, by Tim Spector
A food scientist unscrews the lid on astonishing new research that suggests everybody should be eating three portions of fermented food a day. Yesterday’s London Sunday Times carried a long article by fermentation expert Tim Spector. In Tim Spector’s fermented...
Guest Post: When Fermentation Goes Too Far–The Sour Truth About Over-Fermentation, by 221BC Kombucha
This post originally appeared in Aneta’s Journal, 221BC Kombucha, Sarasota, Florida. It is reposted with their express permission. I. That “Kombucha Face” There’s a certain look that’s unmistakable. You offer someone a sip of kombucha, and within seconds, eyebrows arch,...
