Development of fermented flavour profiles

Unique & bold flavour profiles

For at least 5 years, there has been more focus on fermented foods. It has become trendy & probably will become mainstream in the near future. This of course has been aided by a growing amount of restaurants, such as NOMA, which put emphasis on the experimentation, creation & incorporation of fermented flavour profiles in many of their dishes. What makes fermentation extremely interesting is that it can be used to create unique flavour profiles from very common ingredients.

In the past we successfully formulated a variety of flavour systems that represented popular fermented foods, such as kimchi & sauerkraut. We will now start experimenting & develop a range of flavour profiles, based on in-house experiments & existing recipes. Over the course of the coming months, we aim to introduce some of our winning concepts, so stay tuned.

Fermented foods – what’s the deal?

Go with your gut: Why fermented foods could be next superfood trend

Anthony Bourdain parts unknown | Copenhagen