COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

12 years of research since AFYREN’s inception have produced: Unique expertise in the industrial-scale production of bio-based ingredients using a biomimetic process Flexible feedstock sources to ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

LOCATED in a nondescript part of Mandaluyong, at the corner of Calbayog and L. Esteban streets, a fermentation lab-cum-contemporary canteen is trying to “spearhead a fermentation movement in Metro ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

CLERMONT-FERRAND, France & LYON, France, July 09, 2024--(BUSINESS WIRE)--Regulatory News: AFYREN (Paris:ALAFY), a greentech company that offers manufacturers natural, low-carbon ingredients produced ...