Articles Tagged with ''fermented''

Wildbrine’s Banh Mi Medley is a tart mix of pickled veggies, cilantro, mint, ponzu and lime, while its Pickled Red Onions are a spicy and versatile delight with a hint of mild jalapeños.

GTLF is introducing “The Real Kombucha” wordmark across all SYNERGY bottles, ensuring consumers know they are drinking kombucha that is truly alive.

Available in four flavors, the new line features 5 grams of collagen in each serving and is lactose-free, as consumer demand for lactose-free dairy products is predicted to grow rapidly.

With vibrant new packaging and the return of our customer-favorite 4-cup pack, Wild About Mixmi Froyo is now reformulated with 100% natural ingredients, free from GMOs and artificial sweeteners

Flanagan Farm has launched five new flavors of sauerkraut, including Classic, Kimchi, Beet, Dill, and Roasted Garlic.

The largest private-label fermented beverage manufacturer in North America, is beginning its next chapter of growth with a third production facility slated to open this fall.

 Chris Glab, chief innovation officer at Bubbies, discusses their products, packaging and more. 

The partnership is focused on driving down the cost of New Culture's animal-free casein protein, unlocking commodity pricing including for New Culture's first product, mozzarella for pizzerias.

The center will house pilot lines for cell cultivation and precision fermentation, bridging the gap between benchtop and commercial production of alternative proteins.

The fish products made from the cell mass, such as fish sticks or fish balls, are both GMO-free and free from heavy metals and microplastics often found in wild-caught fish. They are similar to conventional products in terms of taste, nutritional content, and cooking behavior.