Microbes, Fermentation and Flavor
Fermentation has been used as a natural flavor enhancing tool by food producers for millennia. Today food producers, including eatCultured and our parent company Afineur, pair this natural process with modern...Read more
Microbes under the Microscope: Sourdough
Sourdough, a kind of bread produced by natural fermentation, owes its flavor and health benefits to natural microbes. Recently a public science project entitled "The Sourdough Project" shed more light on the...Read more
Is Tea Fermented?
Commonly referred to throughout the industry, the process referred to as fermentation in tea production is actually a different chemical process, known as oxidation. Meanwhile some tea-based beverages employ natural fermentation in their...Read more
Can Microbes Help with Heartburn?
Microbes, a community of microscopic organisms that abound everywhere on Earth, can help with a number of serious health problems including heartburn. What is Heartburn? While occasional heartburn can happen...Read more
How to Upcycle Your Coffee
At a time when the issue of food waste is garnering headlines for its burden on our planet, reusing or "upcycling" organic waste such as coffee grounds can be both...Read more
Your Food's Carbon Footprint
As awareness grows for the need to adopt sustainable food practices, so your food's carbon footprint is an important part of that consideration. We review three of the main reasons why your...Read more
Coffee Waste: Cascara
As consumer awareness grows for the issue of food waste, so coffee producers are looking to curb waste in the industry using the flavor benefits of cascara, a natural bi-product...Read more