From sourdough bread to kombucha, fermentation has long been a cornerstone of human diets. But what was once a preservation method is now driving some of the boldest innovations in food science. In this episode, we explore five surprising ways fermentation is transforming the future of food—from unlocking hidden nutrition and reintroducing microbial diversity, to turning food waste into gourmet ingredients, breeding microbes for flavor, and even creating animal products without the animal. Fermentation has evolved from an ancient art into a modern marvel, one that promises healthier, more sustainable, and more exciting food for the future.