NEW TECH FOODS

Copenhagen restaurant Noma has announced a partnership with bio-solutions company Novonesis to explore how biology can be used to create new flavours, ingredients and sustainable food products.

The collaboration brings together Noma’s expertise in fermentation and culinary innovation with Novonesis’ scientific knowledge in microbiology and biosolutions. Together, the partners aim to develop healthier and more flavourful products while promoting more sustainable approaches to food production.

René Redzepi, founder and co-owner of Noma, said: “We need to inspire the world to eat in new ways, and I believe that flavour 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 flavours and bring them to people’s homes around the world.”

The collaboration will also explore applications for bio-solutions within Noma Projects, the restaurant’s innovation arm that develops consumer products inspired by Noma’s test kitchen. The companies plan to co-develop new ingredients that can help redefine how taste and texture are achieved in foods, while making better use of local ingredients.

Andrew Taylor, executive vice president of food and beverage bio-solutions at Novonesis, said: “What it means to be delicious varies by location. That’s 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 flavourful and better for the planet."

The first prototypes resulting from the partnership will be unveiled at Gulfood Manufacturing in Dubai from 4-6 November.