For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Meat represents an important protein source, even in developing countries, but its
production is scarcely sustainable, and its excessive consumption poses health issues. An …

In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

Indonesia, a multicultural country, exhibits high diversity of cultural heritage. Sambal, for
example, a traditional chili paste or sauce usually consumed as condiment, has been an …

The current animal-based production of protein-rich foods is unsustainable, especially in
light of continued population growth. New alternative proteinaceous foods are therefore …

This article aims to provide knowledge related to the history, uniqueness, composition,
processing, health benefits, development, and innovation of wedang uwuh. The research …

Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases,
widely shared among developing low-and middle-income African countries. While …

Highlights•Fungi are domesticated in Asia for production of fermented foods.•Tempe, an
Indonesian fermented soybean, is fermented by Rhizopus oligosporus.•Koji, a Japanese …