Humane Foundation
Centro temático · Food & Plant-Based

Fermentation & Preserving

Fermentation gives plant foods the umami, funk and shelf life that animal products are prized for. This hub covers tempeh incubation, koji, cashew cheese cultures, kraut safety and low-waste preserving.

Stories
3
Writers
2
Reading time
13m
Desks
2
Comparação visual do marketing laticínio e a vasta oferta de alimentos vegetais numa dieta saudável.
Destaques

Toolkit Essencial: Marketing Laticínio vs. Ciência Nutricional Independente no Contexto Mediterrâneo

Este toolkit examina a discrepância entre o marketing, as promessas do setor do laticínio e descobertas da ciência nutricional, particularmente na dieta mediterrânea.

Por Dr. Sofia Almeida · 4 min de leitura

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Perguntas frequentes

Is fermented food good for gut health?
Trials link regular fermented-food intake to greater microbiome diversity and lower inflammatory markers, though effects vary by food and person.
Can you make vegan cheese that melts?
Yes — cultured cashew or potato-starch bases with tapioca and koji-derived umami can achieve both stretch and mature flavour.

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