CHICAGO Long before refrigeration, fermentation was used as a means to extend the shelf life of perishable foods. Nomadic tribes would fill sheepskin backpacks with milk and microbial-loaded grains, which fermented the lactose into lactic acid, producing a satiating drinkable yogurt to nourish during their journeys. [more...]
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
09/21/2020
Webinar: How to Create Food and Beverage Gen Z Will Crave
Gen Z holds a large stake in the future of the food and beverage industry. Our...
06/22/2020
Webinar: Mainstream Flavor Trends Surfacing From COVID-19
As we enter a re-opening phase in the wake of COVID-19, we also enter a new...
