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Functional Attributes of Tempeh

In Fermented Foods in the News by Corina G1 Comment

The general public’s interest for probiotic‑rich, plant‑based foods keeps growing [1,2]. Tempeh, a firm cake of whole soybeans fermented by Rhizopus oligosporus, is now recognized not just for its protein but for an emerging set of functional perks. During fermentation, the mold’s enzymes release bioactive peptides and reduce antinutrients, while resident bacteria …

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The Potential Health Benefits of Wine

In Fermented Foods in the News by Corina G2 Comments

Many people enjoy a glass of wine for its flavor and aroma, but there have been studies on moderate wine consumption—particularly red wine—that claim that it benefits your gut and heart health. Researchers studying wine’s fermentation process have found that certain compounds formed by Saccharomyces cerevisiae can help promote diversity in …