Noma and Novonesis collaborate to scale taste

Noma, regarded as one of the world's top restaurants, has teamed up with Novonesis, the global leader in biosolutions, to take deliciousness to the next level. They are combining culinary skills with biology to develop flavours and products that are healthier, tastier, and better for the environment.

Innovation pushes boundaries and, on occasion, returns to the beginning. For thousands of years, biology has been employed to weave a rich tapestry of culinary and beverage traditions. Noma reimagines gastronomy through fermentation, foraging, and voracious curiosity, whereas Novonesis pioneers biosolutions by combining microbiology and science.

Now, they are bringing together the world's most important chefs and scientists to move innovations from lab benches and test kitchens to dining tables all across the world.

At the convergence of biology, science, and culinary innovation, the collaboration will aim to scale taste while inspiring consumers and producers to reconsider what food can be. This also includes investigating the possibilities of biosolutions in the development of new products for the Noma Projects portfolio.

"We need to inspire the world to eat in new ways, and I believe flavour is the driving force behind this. Deliciousness is our superpower at Noma, and in collaboration with Novonesis, we can use our ideas and knowledge to unlock wonderful new flavours and bring them to people's homes all over the world." says René Redzepi, Noma's Founder and Co-Owner.

Noma and Novonesis' relationship brings together two of the world's leading fermentation companies. Novonesis has over a century of fermentation experience and uses the science in its work with the world's largest food manufacturers. Noma employs fermentation to create new flavours in novel ways. "Without fermentation, Noma would be a very limited version of itself," explains René Redzepi.

The two also share a strong local focus, with provenance and community shaping each mouthful. Noma is well-known for rediscovering local ingredients, whereas Novonesis collaborates with clients to fit local taste profiles and preferences by using biosolutions to alter sweetness, umami, and bitterness in food and beverage items.

"What it means to be tasty differs according to geography. That is why we have local labs throughout the world. By collaborating with Noma, we are expanding our understanding of taste and texture, resulting in healthier, more flavourful, and environmentally friendly cuisine" according to Andrew Taylor, Executive Vice President of Food & Beverage Biosolutions at Novonesis.

To solve some of the difficulties confronting the global food business, the collaboration blends Noma's creativity with Novonesis' expertise in harnessing the power of microbiology and science. Together, they will experiment with novel flavours, textures, and nutritional profiles, as well as identify more efficient methods to use local ingredients.

The first goods, illustrating the partnership's potential, will be co-developed specifically for Gulfood Manufacturing in Dubai between November 4-6.

Source: Novonesis Group