Our current food system relies on unsustainable practices, which often fail to provide healthy
diets to a growing population. Therefore, there is an urgent demand for new sustainable …

Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

Sustainable development addresses humanity's aspiration for a better life while observing
the limitations imposed by nature. In 2015, the United Nations General Assembly approved …

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 …

Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects
on human bodies and ultimately influence health, depending on their structural properties …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

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

Fermented food products, especially those derived from cereals and legumes are important
contributors to diet diversity globally. These food items are vital to food security and …