Articles
Publication: Elaboration of a vegetable drink with casein
Precision fermentation is often discussed as a future technology, but this article shows something much more useful: what happens when fermentation-derived ingredients are tested in real food applications.
Publication: Sensory evaluation of plant-based cheese
Consumer interest in plant-based cheese is rising due to environmental, animal welfare, and health concerns, but texture remains a major challenge in replicating the creaminess, smoothness, and meltability of dairy cheese.
Fermentation in Practice: Traditional Techniques in Modern Restaurants
The New Nordic Cuisine (NNC) movement, exemplified by renowned restaurants, is often associated with meticulously crafted dishes, foraged ingredients, and hyper-local sourcing. Among these, fermentation plays a significant role, with chefs utilizing preserved vegetables, cured meats, and unique fermented beverages. But how do these traditional preservation techniques, particularly fermentation, fit into the daily operations of contemporary restaurants?
