Fermentation

Swedish Temptation's Bärta burger

Split pea start-up targets sustainable tempeh market

By Flora Southey

A Swedish start-up has developed an organic, vegan, gluten-free tempeh made entirely out of split peas, which founder Pia Qvarnström hopes will help consumers transition to a more sustainable diet.

Examples of fermented foods are kimchi, fish sauce and miso from Asia, and Kefir from Russia and Central Asia.

Flavour Trends

Fermented foods: Where flavour and function combine

By Will Chu

The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.

DSM’s outsource service sees demand grow

DSM’s outsource service sees demand grow

By Sarah Hills

DSM BioSolutions has seen increased demand for its outsourcing services from the food industry, with a growing number of larger companies realising the benefits.

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