India, Nov. 3 -- Noma, hailed as one of the worlds best restaurants, is joining forces with Novonesis, the global leader in biosolutions, to take deliciousness to the next level. Together, theyre fusing culinary craft with biology to create products that are healthier, tastier, and better for the planet.
Innovation pushes boundaries and, at times, returns to the beginning. For thousands of years, we have used biology to craft our rich tapestry of food and beverage traditions. Today, Noma reimagines cuisine through fermentation, foraging, and insatiable curiosity, while Novonesis is leading the era of biosolutions by leveraging the power of microbiology with science.
Now, theyre uniting the worlds most influential chefs with the worlds leading scientists to take breakthroughs from lab benches and test kitchens to dining tables around the globe.
At the intersection of biology, science, and food innovation, the partnership will work to scale deliciousness and inspire consumers and producers to think differently about what food can be. This also involves exploring the potential of biosolutions in the development of new products within the Noma Projects line.
We need to inspire the world to eat in new ways, and I believe that flavor is the change factor for this. Deliciousness is our superpower at Noma, and in partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavors and bring them to peoples homes around the world, says Ren Redzepi, founder and co-owner of Noma.
The collaboration between Noma and Novonesis brings together two global leaders in fermentation. Novonesis has over 100 years of fermentation experience and applies the science in its work with the worlds leading food companies. Noma uses fermentation to develop new flavors in entirely new ways. Without fermentation, Noma would be a very limited version of itself, Ren Redzepi says.
The two also share a deep local approach, where origin and community shape every bite. Noma is famous for rediscovering local ingredients, while Novonesis works with customers to meet local taste profiles and preferences by using biosolutions to adjust sweetness, umami, and bitterness in food and beverage products.
What it means to be delicious varies by location. Thats why we have local labs all over the world. By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavorful, and better for the planet, says Andrew Taylor, executive vice president of Food & Beverage Biosolutions at Novonesis.
To address some of the challenges faced by the global food industry, the partnership combines Nomas creativity with Novonesis expertise in harnessing the power of microbiology with science. Together they will explore new tastes, textures and nutritional profiles and find smarter ways to make better use of local ingredients.
The first products, demonstrating the partnerships potential, will be co-developed especially for Gulfood Manufacturing in Dubai from 4-6 November.
Published by HT Digital Content Services with permission from FoodTechBiz.