In a three-part blog posting, reprinted here with express permission, Mountain Bee Kombucha founder, Bangalore-based Honey Islam, argues that proposed Indian Government taxation changes, scheduled to take effect on September 22, 2025, will punish the kombucha industry. The first part...
For those who missed the September Fermented Food Conference at Stanford University, there’s another conference being held in the Italian Alps at the end of October. It has a more of a purely scientific focus than was the case in...
Selected quotes from presentations at the 2005 Stanford Fermented Food Conference.
Describes the traditional use of ants to ferment yogurt in Turkey and Bulgaria.
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...
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...
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...
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.,...
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...
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...
