Acetic acid bacteria (AAB) are pivotal in both traditional and modern applications of vinegar production. These Gram‐negative, obligately aerobic microorganisms oxidise ethanol to acetic acid through ...

An curved arrow pointing right. Kurozu is Japanese black vinegar made using a 200-year-old technique of naturally fermenting ingredients outdoors in giant clay pots. It takes at least a year until ...

Biobased food ingredient supplier Corbion has completed construction of in-house production capabilities to manufacture powdered vinegar. The company says this will enable food manufacturers to ...

Salvage Food is not an artisan vinegar-maker, explained founder Nicholas Beaulieu and co-owner Jason Garland, the ex-chefs standing next to what may be the first-ever Chicago-made balsamic aging next ...

MABUHAY, Zamboanga Sibugay (PIA) — The Department of Agrarian Reform (DAR) Zamboanga Sibugay has recently partnered with the Kauswagan Integrated Farmers Services Association (KIFSA) granting ...

Rodrigo Vargas sells American Vinegar Works products at a farmer's market. LOWELL — Rodrigo Vargas was browsing a grocery-store aisle in 2018 when it clicked: He could make his own line of vinegar.

The District Museum in Leszno together with the Polish Architects Association invites to participate in the Competition for the development of an architectural and urban concept for the revitalization ...

Vinegar has been used as a condiment, preservative, and medicine since ancient times, dating back to at least 3,000 BC. Along with cheese, sourdough, miso, beer, wine, and sauerkraut, vinegar is one ...

‘Insatiable’ demand for balsamic vinegar means fraudulent products can be a tempting prize. But authenticity and traceability could actually prove a boon for the premium end of the market.