Rene Redzepi’s Scandinavian restaurant Noma is reopening in Denmark, and tickets are being raffled off for opening night. Winners will get to tour the fermentation lab and taste the seasonal ingredients the eatery has been preserving since spring, summer and fall.
Classes at Sweet & Sauer fermentation kitchen in Mississippi teaches participants how to make healthy food fun and approachable, says owner Lauren Rhoades. She calls fermentation “the anti-fast food.”
Want to own a brewery? For $150 you could be part owner of 3cross Fermentation Cooperative, the first community-owned brewery in Mass.
3cross Brewing Co. is now 3cross Fermentation Cooperative & they’re opening ownership to consumers – for $150, anyone can join the first community-owned brewery in Massachusetts. 3cross brews beer and kombucha from their 5,500-square-foot basement brewery and taproom.
Water kefir — a fermented, carbonated drink made using kefir grains — is booming in popularity. Oregon co. The Water Kefir People is expanding in the market, appealing to health-conscious consumers who want a less-tart alternative to Kombucha. Their top selling brew combination is turmeric and ginger.
The best tasting salami is fermented with wild bug microbes, while salami made with a starter culture by industrial manufacturers doesn’t produce such tasty results, according to research published in The New York Times. Industrial starters are too acidic.
Canadian producer Kombucha Hound began as a hobby for owner Alex Pearson, who liked experimenting with flavors like vanilla raisin, black cherry and lavender. She now sells by the keg to restaurants and in bottles at markets. Alex praises kombucha’s health benefits, calling it “kind of like a magical drink.”
“Love your guts” is the motto of the couple who run Get Juiced, a healthy eatery in New Jersey. They use local ingredients “combining ancient practices of preserving by fermenting with modern tastes.” Their fermented garlic salt almonds are a local favorite.
White Labs Pure Yeast & Fermentation “stands at the intersection of science, education and craft” writes Boulder Weekly. White Labs produces up to 150 different unique yeast strains for commercial and homebrewers across 75 countries.
Today’s Got Milk ads better include the fermented variety. Fermented milk from yogurt to kefir to buttermilk is spiking in popularity. It’s estimated to grow 3.7% (CAGR) from 2017 to 2023, thanks to its long shelf-life, easy digestion and antioxidants.
Biotech company Geltor is highlighted in an article in Fortune titled “Why Fermentation is the Future of Food Tech.” Geltor creates gelatin without animal products by fermenting yeast to produce a protein that’s identical to gelatin.