Myrthe

We talk a lot about fermentation as the solution for better plant‑based products. But where are we still guessing and where do we actually understand the biology? The first FERMI paper, “Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates” addresses exactly that question. This comprehensive review, published in Comprehensive Reviews in … Read more

🌊 𝗥𝗶𝗱𝗶𝗻𝗴 𝘁𝗵𝗲 𝘄𝗮𝘃𝗲𝘀 𝗼𝗳 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗳𝗲𝗿𝗺𝗲𝗻𝘁𝗮𝘁𝗶𝗼𝗻! On November 4-5, the coastal town of Egmond aan Zee became the hub for the first FERMI symposium. Bringing together academia and industry, the 𝗙𝗘𝗥𝗠𝗜 𝗣𝗿𝗼𝗷𝗲𝗰𝘁 explores how fermentation can improve the taste, texture, and nutrition of plant-based foods, accelerating breakthroughs from science to application. 𝗪𝗵𝗮𝘁 𝘁𝗵𝗲 𝘁𝗶𝗱𝗲 … Read more