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The microbes make the sake brewery

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print ...

Jul 24, 2014
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Ensuring the safety of artisan cheese

Buying fresh goat cheese at a local farmer's market or selecting a piece of sharp cheddar from a display of artisanal cheese at the supermarket offers the promise of a nutritious and flavorful snack. Dennis ...

Jun 26, 2014
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Tech startups create virtual farmers markets (Update)

Sara Pasquinelli doesn't shop at the grocery store much anymore. The busy mother of two young boys buys nearly all her food from a new online service that delivers to her front door—but it doesn't bring ...

Dec 22, 2013
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Making low-fat cheese taste better

In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.

Oct 15, 2013
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