Fermentation

© Equinox

Record sales for organic kombucha firm during pandemic

By Liza Laws

Equinox Kombucha started off being brewed in a kitchen in Calderdale, Yorkshire, after a couple of intrepid travellers returned from Asia wanting to bring the live culture and all its benefits with them.

Tepache - a fermented beverage made from the peel and rind of pineapples - is one of the beverages making a comeback. Pic:getty/riou

Forgotten fermentation: Uncovering Mexico’s traditional beverages

By Rachel Arthur

Could Mexico’s traditional fermented beverages offer inspiration for healthy beverages today? Researchers are calling for the recovery and conservation of ancient fermented drinks, which could offer an 'outstanding reservoir' of genetic resources...

KO Kombucha at the Probiota fermented foods showcase

Editor's Spotlight: Startup Focus

Kefir and kombucha going mainstream but science is yet to ferment

By Nikki Hancocks

The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...

Barry Chevallier Guild, Aspall chairman, and Henry Chevallier Guild.

Molson Coors acquires Aspall Cyder

By Rachel Arthur

Molson Coors has acquired Suffolk-based Aspall Cyder in the UK, a move that will help boost the global brewer’s portfolio premiumization strategy.

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