As the international community converges for the latest cycle of the China Import and Export Fair, famously known as the Canton Fair, the strategic focus on authentic East Asian condiments has reached ...

As international culinary landscapes increasingly prioritize functional nutrition and allergen-aware dining, Beijing Shipuller Co., Ltd. has highlighted its commitment to supplying traditional ...

In the wellness-driven era of 2025, the global beverage industry is witnessing a seismic shift from sugary sodas to functional, “alive” alternatives. As gut health becomes the cornerstone of modern ...

Here are the seven things that should make you think twice about the brewery you're visiting, according to the founder of a ...

But Sparkling Wine Comes In Many Styles And From Many Regions. These Bottles Offer Ways To Enjoy Beyond The Classic Sparkler.

Baking bread at home can be intimidating for beginners. Follow these bread baking tips if you want to make flavorful and ...

Archaeologists working at a Bronze Age cemetery in northwest China have uncovered pottery vessels containing residue that reveals a sophisticated brewing technique dating back nearly 4,000 years. The ...

Postbiotics are more than probiotic "waste," they're actually beneficial for your body, and you can get them from many of the foods that keep your gut bacteria healthy.

Before modern additives and machines, wine was made with nothing but fresh grapes and natural fermentation. This ancient ...

Fermentation sounds like a modern wellness trend, but it's actually one of humanity's oldest food preservation methods. Long before refrigerators existed, people relied on them to prevent spoilage and ...

It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient peoples made use of ...

Protein fermentation describes the microbial population's controlled breakdown and build-up of nitrogenous compounds under specific redox potential, pH balance and substrate limitation constraints.