Slow Burn Serves Travelling Ferments

Hear the origin story of traveling restaurant Slow Burn and you’ll wonder what’s the meaning behind the name. Chefs practice zero waste through slow cooking methods, fermenting, preserving and dehydrating scraps to use as an ingredient in the next sustainable meal.  The chefs founded Slow Burn after feeling frustrated with the traditional restaurant industry, from the exhausting grind to the amount of food waste.

Slow Burn will travel through California’s coast this fall and winter, then head to multiple cities in Canada. Husband-and-wife duo Andy Doubrava and Tiffani Ortiz drive to each location towing a “trailer full of their carefully packed jars of fermented sauces, pickled produce and whatever else they’ve smoked and preserved, then travel from kitchen to kitchen. Whatever isn’t utilized at one event will appear on the next menu, or the next — sometimes as an oil, sometimes a relish, sometimes as part of a dessert in the name of creative waste mitigation, and hopefully, building awareness and community around it.”

Of their food cost, 65% goes towards what’s plated, while 35% goes toward future meals. In addition to creating new ingredients out of food scraps, they’re using waste to compost, dye merchandise and create soaps from the kitchen grease. 

Unsure how guests would respond to a roaming, sustainable restaurant, Doubrava and Ortiz were surprised at the amount of tickets purchased through the 2022 – and the amount of invitations from chefs around the world.

“It’s really hard to put what we do in a box,” Ortiz told the Los Angeles Times. “I had to put ‘international food’ on our Tock page because how do you explain to people the weird s— we’re doing sometimes? It doesn’t sound good when you say that we’re fermenting rhubarb, but it’s kind of one of those things where when they’re here, they understand.”

Read more (Los Angeles Times)

https://www.latimes.com/food/story/2022-11-28/slow-burn-tour-roving-restaurant-sustainability

Replacing Meat

Popular Science advises it’s time people swap animal protein for fungi. The article focuses on the environmental benefits of fermented meat alternatives, as they could help cut deforestation. 

A recent study published in Nature estimates annual deforestation may be cut in half if 20% of per-capita meat consumption is substituted with microbial protein by 2050. This substitution would offset the expected increase in CO2 emissions in pasture areas around the globe.

“The production of ruminant meat requires large areas for cattle grazing or growing its feed on cropland, which causes deforestation, biodiversity loss, and CO2 emissions,” says Florian Humpenöder, study author and senior scientist at the Potsdam Institute for Climate Impact Research. “Today, almost 80 percent of global agricultural land including cropland and pasture is used for feeding livestock.”

Popular Science points out a difficult truth: though microbial protein uses far less land and much lower greenhouse gas emissions compared to traditional meat, “its energy consumption is almost equal to that of beef production. The entire process of microbial meat production — which includes electricity generation, microbial cultivation, bioreactor stirring and cooling, and the eventual downstream processing of biomass and proteins — requires energy.”

Lutz Grossmann, assistant professor in the Department of Food Science at the University of Massachusetts Amherst, says this cultivation process needs to be designed sustainably. Humpenöder suggests electricity generation needs to be decarbonized on a large scale, and renewable energy sources should be considered in alternative meat production. If this doesn’t happen, substituting microbial protein for traditional animal meat will not lead to a decrease in energy-related greenhouse gas emissions. 


Read more (Popular Science)

Bean-free Chocolate & Coffee

The front page of the Financial Times featured a new wave of alternative foods: chocolate and coffee, but without the beans.

Cultivating both cocoa beans for chocolate and coffee cherries for coffee at such a high rate for global consumption is damaging to the environment. It’s linked to deforestation. The working conditions for many of the farmers are also deplorable, with child and slave labor and poor wages. Now multiple startups are trying to make a market for bean-free products.

“You realise that a lot of our favourite foods, whether it’s beef burgers or a cult of coffee or a chocolate bar, there’s so much damage,” said Johnny Drain, chief technology officer of WNWN Food Labs, a London-based maker of cocoa-free chocolate. “Not just to the climate but to the people, typically in developing countries who are producing those products for us.”  

Drain is a fermentation expert who formerly worked with restaurants to make unique flavor profiles using fermentation. He’s founded WNWN with Ahrum Pak, a former financier now working in the foodtech space with Drain (both pictured). Their chocolate is made from fermented barley and carob.

More startups are, too, trying to be a solution to an unhealthy chocolate and coffee industry. In Munich, Planet A developed a cocoa-free chocolate which has chief ingredients of fermented oats and sugar beet. They call it “Nocoa.” In the U.S., Voyage Foods and California Culture make chocolate from lab-grown cocoa. 

Bean-free coffee, meanwhile, has been created by two U.S. startups – Atomo in Seattle uses date seeds, chicory root, grape skin and green tea to create a canned cold brew coffee. Compound Foods in San Francisco. The latter is recreating coffee using synthetic biology and fermentation. 

“We want to give consumers a choice,” said Andy Kleitsch, co-founder of Atomo, who added that although they had been worried that “the coffee industry would hate us or that the baristas might hate us, the reception has been positive”.  

Many of these entrepreneurs note alt products are not the only solution to an environmentally-damaging food industry. Drain adds: “It’s just one additional way of trying to change an industry that is built on inequity and slave labour.” 

Read more (Financial Times)

After hiring a fermentation expert to help reduce food waste, Id Est Hospitality Group saw their food cost drop from 32% to 22%. Kelly Whitaker, founder and chef, hired Mara King, fermentation specialist (both pictured), to pursue a zero waste model in the group’s different restaurants. Whitaker points out he doesn’t like using the term “waste” but “other products” instead. 

King is chef, co-founder of fermented food business Ozuké, educator and producer of the YouTube series “People’s Republic of Fermentation.” She notes in a climate like Boulder, Colo., preserving food is key.

“As a fermenter, one of the first things Kelly wanted me to dive into was seasonality,” said King. “We live in Colorado and it has a short growing season compared to other places in the world.”

King began a large-scale preservation project at Id Est Hospitality Group, using the produce from local farmers to fuel ideas. For example, she made a vinegar using the discarded peels of 200 persimmons and a hot sauce with more than 90 pounds of 100 types of chiles, with the chiles prepared in different ways (preserved, roasted, frozen or dried).

Read more (Restaurant Hospitality)

Upcycling & Zero Waste

Fermentation is a powerful culinary tool for upcycling. 

During the Upcycling and Zero Waste session at FERMENTATION 2022, six fermentationists with diverse backgrounds in the industry shared how they’re using fermentation to reduce food waste. 

“As a chef, we are constantly chasing these depths of flavors and things that you can’t get in regular cooking applications or techniques. Fermentation opened up a whole new world of flavor,” says Jessica Alonzo, a fermentation specialist and owner of small batch ferments company Native Ferments in Texas. “We were looking to enhance diner’s experience and fermentation did that.”

The panelists from all over the world included: Alonzo, Jeremy Kean (chef/owner of Brassica Kitchen), Mac Krol (CEO/founder of Mac Ferments), Richard Preiss (cofounder and brewing scientist at Escarpment Labs), Michelle Ruiz (CEO/co-founder of Hyfé Foods) and Ismail Samad (founder of Loiter and Wake Robin Foods).

Aiding farmers 

Alonzo consults with area restaurants to build unique larders. She helped create the fermentation and whole food utilization program at Petra and the Beast as the former sous chef. Fermenting the restaurant byproducts helped the restaurant eliminate food scraps, cut down on food cost and partner with farmers. 

Up to 40% of food grown in America is thrown away, according to the U.S. Department of Agriculture.

“I got into zero waste and upcycling through relationships with farmers, seeing how much was wasted at the farm level,” says Samad, who also co-founded and was executive chef at The Gleanery in Vermont. “The Gleanery existed for the last 12 years to provide a very clear safety net for farmers not selling their stuff at the farmers market.

Samad admits he didn’t know much about fermentation when he first started, “We just knew we didn’t want to keep wasting food.” By fermenting the kitchen scraps, “we’re making sacrifices that big food won’t do.”

Exploring Science

At a scientific level, Preiss at Escarpment is looking at upcycling “through a microbiologist lens.” Preiss said he began upcycling when he realized the current food system is unsustainable in a linear economy.

“There’s a lot of opportunity for creating circular food economies to not only reduce waste but help every single stakeholder involved in this process make more money, pay people more, create jobs, be more profitable and ultimately stay open as part of the sustainability discussion,” he says. 

Restaurants are often leading upcycling and fermentation conversations – “many people know about fermentation because of restaurants.” But Preiss says the craft beer industry is becoming a leader in the upcycling movement because, today, they’re in many neighborhoods. “They have a really cool platform to communicate new ideas around food innovation.” 

Escarpment is exploring interesting ways to use spent grains from beer. Currently, they’ve created a way to make seasonings. Brewers use those seasonings in their menu dishes, a novelty that gets customers excited about pairing a beer with a dish seasoned with that craft brew’s spent grain.

“There’s a lot of opportunity in that grain, there’s still a lot of nutritional quality,” Preiss says. “Through fermentation, we unlock new possibilities.” 

Hyfé Foods is also utilizing waste. They’re taking the discarded sugar water (typically used in beverage production) and, through fermentation, repurposing it in mycelium flour. Mycelium is a type of mushroom. Hyfé’s proprietary biotechnology makes a protein-rich, low carb mycelium flour in a carbon-neutral, affordable process.

“Often when a manufacturer makes a product, the lifecycle being considered ends at the door. We’re often not measuring the greenhouse gas emission impact, the wasted sugar water – that goes down the drain,” says Ruiz. Food manufacturers pay a hefty fee to get rid of waste water. “We’re really excited about the position that upcycling puts us in, not only from a cost standpoint but also we’re creating a really nutritious, low cost food.”

Upcycling Barriers

Upcycling is not without its challenges. 

Kroll at Mac Ferments specializes in koji. He recently created shoyu made with used coffee grounds, koji, water and salt – an excellent choice, he says, for a restaurant that likely throws out pounds of coffee grounds at the end of the night. 

“It is obviously nice to create added volume from leftovers, it tightens the whole supply chain,” Kroll says. “But also there are risks of potentially overproducing just to create extra waste. You have to be careful what you’re doing because you’re dealing with enzymes – and we don’t see microbes.”

Fermentation, he says, should be utilized for quality, not quantity.

“If every dish has something fermented, a regular customer might come home starving,” Kroll adds.

Preiss sees collaboration as a major challenge because creating a circular, upcycled system involves multiple stakeholders sharing their waste products.

“Upcycling can’t be done in a silo, you need collaboration, and getting people that have the different pieces of the puzzle together to make it happen is the biggest challenge,” he says.

Samad, meanwhile, says scaling is a hurdle. “There are opportunities for investments around upcycling, but there’s a ceiling where this culture or ethos can be sustained.”

Educating customers, too, can be tricky. The public consuming the product or dish needs to understand what is upcycled. Servers, as the mouthpiece to diners, must taste and know a dish to communicate its elements. Chefs must detail to servers where ingredients were sourced, how long the food was aged and what was cross utilized, Alonzo says.

Panelists said the public is excited about the new taste experiences with upcycled food – but they’re also more curious about the science behind it.

“Folks come into Brassica for that fermentation program and are so interested and hungry for that knowledge from the science community,” Kean says. “And then theres folks that just want to eat and say ‘What the fuck was that?’ I think it’s a mixture between the two.”

“The education around all this stuff is growing,” he adds. “I see the culinary world and science world getting closer and closer together and I think that’s the right direction.”

In the last decade, fermentation has taken center stage at fine dining restaurants. How do owners and chefs develop and maintain a fermentation program for their kitchen?

An all-star team of U.S. chef-owners at FERMENTATION 2022 shared their successes  and failures in developing fermentation-focused kitchens. Speakers included: Sean Brock of Audrey Restaurant in Nashville, Jeremy Kean of Brassica Kitchen in Boston and Misti Norris of Petra & the Beast in Dallas. Jori Jayne Emde, chef, educator and owner of Corner Office in Taos, New Mexico, moderated the discussion.

The chefs all focus on whole food utilization, aiming to eliminate food waste in flavor-packed dishes. Fermentation is key. Food scraps that would otherwise be thrown out – stems from produce, coffee grounds or animal bits – are fermented and reinvented in flavorful, unique dishes. 

“By reusing the product in different manipulations over and over again, this type of program can really develop branding potential over time,” Emde says. “The process of bringing several lives to one product puts one’s fingerprint on the cuisine, so the restaurant expresses its own terroir.”

In-House Fermentation

Core to developing a restaurant fermentation program is assigning someone to oversee the process. Who will track the start dates, monitor pH levels and control filtration?

Emde, who formerly ran Fish & Game in New York’s Hudson Valley, quickly learned at the restaurant “you can’t just have a multitude of chefs handling it…ferments are alive and require being nurtured and cared for.” 

Brock agrees, noting some restaurants have their chef de cuisine or sous-chef head up fermentation efforts. “But the reality is they have so much to do already.”

“It’s critical to have someone dedicated to the program,” Brock says. “When you’re having to build such a renegade operation, the biggest challenges are keeping up with inventory and monitoring each ferment.”

Audrey hired a fermentation specialist in 2014, Elliot Silber. He has a chemistry degree and “understands fermentation at a completely different level,” Brock says.

“I still can’t believe we have someone in charge of fermentation,” he adds. “Now, we put fewer things on the plate with a bigger impact. I get to finally produce food I would consider minimalist.”

Brassica Kitchen takes a different approach to their fermentation program – a food map.

“We’ve been running fermentation forward cuisine for about 10 years and, in that 10 years, we’ve gone through a lot failure and chaos and really kind of developing things as we go, to changing the menu everyday to coming in long before service to staying long after to doing inventory and plug and play with them. We hit a wall,” Kean says. “We’ve found ourselves looking at over 100 misos and going ‘What the fuck do we do with this?’”

The kitchen’s food map is a shared document where the chefs outline how to utilize every byproduct. It’s been Brassica’s most effective menu-planning solution. “This food map has solved a lot of the problems and created a box of creativity we can really thrive in,” Kean says.

Health Department Woes

When Brock launched his first fermentation program at Charleston’s Husk restaurant in 2010, “ironically our biggest challenge was the health department,” Brock said. “They would make us throw food away.” 

Health department officials – many who had no idea what fermentation was or its inherent safety – would immediately issue violations for any food sitting on a counter at room temperature, a normal process for fermenting foods or beverages. Husk maintained a makeshift lab on the roof of the restaurant hidden from officials, and staff had a code word for when the health department would come to the restaurant.

Norris recalled instances where inspectors would pour bleach on their fermented food products or throw their meat in the trash.

“It’s hard because we’ve taken the time to learn and be knowledgeable about how to keep these foods safe. And then someone comes in who is supposed to be keeping people safe but has no knowledge of food and we’re trying to make food healthier and keep it more dynamic and sustainable,” Norris says. “It’s frustrating when you put so much of yourself and your philogosphy into the food.”

Audience Acceptance

Today – as fermentation is featured regularly in  food, health and science news – diners are eager to eat unique, fermented dishes. This hasn’t always been the case. Even today,diners need to trust a restaurant before they will buy dishes experimenting with fermentation. Norris notes, when Petra and the Beast first opened, fermentation was not a food trend in Texas. Residents had not grown up with a food culture of eating and preserving wild food. 

“It definitely did not happen overnight,” she says. “It took a lot of educating and reassuring people that these things are delicious and they are a little uncommon, a little different. It’s something that took time and effort to understand what we were doing with full utilization and sustainability.”

Kean, too, said it took time at Brassica. 

“We’d be using all these (fermented) products and I wouldn’t even mention it on the menus,” he said. “The trust was built over all these years and until we could really start speaking on it.”

Eliminating food waste was mentioned as fermentation’s gateway of acceptance for diners.

Food Waste into Food

Brock says the goal at Audrey is to find 10 uses for every seasonal, region-specific ingredient. For example, last year they received candy roaster squash from a local farm and served it in different forms in dishes throughout the fall season. But they also fermented it and will be serving it again this year. 

“We don’t create dishes and then get the ingredients,” Brock says, “the ingredient fuels the dish.” 

The kitchen at Audrey is full of glass-encased ferments, each organized by parts of the tongue.

Brassica has found success in utilizing food waste by creating delicious dishes that are “black holes for the extra stuff” Kean says. For example, they serve a fried rice dish using sticky rice from the day before with fermented vegetables. The dish is popular, low cost and “encourages little things that can be vehicles in a dish.”

“It’s been inspiring over the years to find a use for the byproducts, then the byproducts become so important that you have to then buy the byproduct,” he says. “It’s happened to us over and over again.”

Petra and the Beast focuses on whole animal utilization. By being sustainable and “hyper-seasonal,” Norris says, Petra is “creating food with the most depth, creating food that’s not just one note.”

“I ask myself and the team ‘Well, what should we do with it? Is there a better use for it? Is there a sour brine or can we make a salt out of it and use it on that same vegetable next season?’” Norris says. “If you really truly understand why a flavor profile is developing in a certain way, you look at everything else differently.”

Endangered Fermented Foods

Through selective breeding and domestication of plants and livestock, the world’s food system has lost diversity to an alarming degree. Crops are monocultures and animals are single species. Journalist and author Dan Saladino argues it’s vital to the health of humanity and our planet to save these traditional foods.

“There’s an incredible amount of homogenization taking place in the last century, which has resulted in a huge amount of concentration of power in the food system but also a decline in the amount of biodiversity,” says Saladino, author of Eating to Extinction. “That agricultural and biological diversity is disappearing and it’s taken us thousands, millions of years for plant, animal evolution to get to this point.”

Saladino was a keynote speaker at The Fermentation Association’s conference FERMENTATION 2022, his first in-person talk in the United States since his book was released in February. A journalist with the BBC, Saladino was also an active participant in the event, attending multiple days’ worth of educational sessions. He called the conference “mind expanding.”

“I thought I knew about fermentation, when in fact I know very little,” Saladino said to the crowd in his keynote. “We’ve been bemused by the media reports that fermentation is a fad or fashion. What we know is that the modern food system in the last 150 years is the fad. It’s barely a blip in the context of our evolution as species, and it’s the way we’ve survived as a species over thousands of years.”

Eating to Extinction includes 40 stories of endangered foods and beverages, just touching on a fraction of what is happening around the world. To date, over 5,000 endangered items from 130 different countries have been cataloged by the Slow Food Foundation’s project the Ark of Taste

During FERMENTATION 2022, Saladino centered his remarks around the endangered fermented foods he chronicled in his book – Salers cheese, skerpikjøt, oca, O-Higu soybeans, lambic beer, pu’erh tea, qvevri wine, perry and wild forest coffee. Here are some of the highlights of his presentation.

Salers cheese (Augergne, Central France)

Fermentation was a survival strategy for many early humans, a fact especially evident in the origins of cheesemaking. In areas like Salers in central France, villagers live in inhospitable mountain areas where it’s difficult to access food. In the spring each year, cheesemakers travel up the mountains with their cattle and live like nomads for months. 

“It’s extremely laborious, hard work,” Saladino says, noting there’s only a handful of Salers cheese producers left in France. He marvels at “the ingenuity of taking animals up and out to pasture in places where the energy from the sun and from the soil is creating pastures with grasses with wildflowers and herbs and so on.”

Unlike with modern cheese, no starter cultures are used to make Salers cheese. The microbial activity is provided by the environment – the pasture, the animals and even the leftover lactic acid bacteria in the milk barrels. Because of diversity, the taste is rarely consistent, ranging season to season from mild to aggressive. 

“The idea of cheesemaking is a way humans expand and explore these new territories assisted by the crucial characters in this: the microbes,” he adds. “It can be argued that cheese is one of most beautiful ways to capture the landscape of food – the microbial activity in grasses, the interaction of breeds of animals that are adapted to the landscape. It’s creating something unique to that place.”

Skerpikjøt (Faroe Islands)

Skerpikjøt “is a powerful illustration to our relationship with animals, with meat eating,” Saladino says. It is fermented mutton and unique to Denmark’s Faroe Islands. Today’s farmers selectively breed their sheep for ideal wool production, then slaughter the lambs for meat. In the Faroes, “the idea of eating lamb was a relatively new concept.” Sheep are considered vital to the farm as long as they’re still producing wool and milk.

Once a sheep dies or is killed, the mutton carcass is air-dried and fermented in a shed for 9-18 months. The resulting product is “said to be anything between Parmesan and death. It certainly has got a challenging, funky fragrance,” Saldino says.

But it contrasts traditional and modern food practices. Skerpikjøt is meant to be consumed in small quantities, delicate slivers of animal proteins used as a garnish. Contemporary meat is served in large portions and meant to be consumed quickly.

Oca (Andes, Bolivia),

In the Andes – “one of the highest, coldest and toughest places on Earth to live” – humans have relied on wild plants like oca, a tuber. After oca is harvested, it’s taken to the Pelechuco River. Holes are dug on the riverbank, then filled with water, hay and muna (Andean mint). Sacks of oca are placed in the holes, weighted down by stones, and left to ferment for a month. This process is vital as it leaches out acid. 

“Through processing, this becomes an amazing food,” Saladino says.

But cities are demanding certain types of potatoes, encouraging remote villagers to plant monocultures of potatoes which are prone to diseases. The farmers end up in debt, buying fertilizers and pesticides to grow potatoes.

“For thousands of years, oca and this fermentation technique and the process to make these hockey pucks of carbohydrates and energy kept them alive in that area,” Saladino says. “It’s a diversity that is fast disappearing from the Andes.”

O-Higu soybeans (Okinawa, Japan)

The modern food industry is threatening the O-Higu soybean, too. It was an ideal soybean species – fast-growing, so it can be harvested before the rainy season and the arrival of insects. 

“But by the 20th century, the soy culture pretty much disappeared,” Saladino says.

With World War II came one of America’s biggest military bases to Japan. U.S. leaders dictated what food could be planted on the island. Okinawa was self-sufficient in local soy until American soy was introduced.

Lambic Beer (Belgium)

Saldino explained that, after a spring/summer harvest, Belgian farmers became brewers. They used their leftover wheat to create brews unique to the region.

But by the 1950s and 1960s, larger brewers began buying up the smaller ones. Anheuser-Busch InBev now produces one in four beers drunk around the world.

“There [is] story after story of these distinctive, unique, small breweries disappearing as they are bought up or absorbed into this growing, expanding empire of brewing,” Saladino says. “It’s probably one of the most striking cases of corporate consolidation of a drink and food product.”

Saladino stressed not all is lost. He shared stories of scientists, researchers and local people trying to save endangered foods, collecting seeds, restoring crops and combining traditional and modern-day practices to preserve the world’s rare foods.

“There have been so many fascinating stories of science and research discussed over the last few days at this conference, and I think the existence of The Fermentation Association is exciting because it is bringing together tradition, culture, science, culinary skills, all of these things we know food is,” Saladino added. “Food is economics, politics, geography, anthropology, nutrition. What I’m arguing is that these clues or glimpses into the past for these endangered foods, they’re not just some kind of a food museum or an online catalog. They are the solutions that can help us resolve some of the biggest food challenges we have.”

If you still think of hot dogs and deep dish pizza as the icons of Chicago’s culinary scene, you need to think again. The so-called “Capital of the Midwest” is a hub of innovation in the food industry. Chicago has the largest food and beverage production in the U.S., with an annual output of $9.4 billion Startup companies in the region raised $723 million in venture capital last year. 

“Chicago is one of the most diverse cities for eating,” says Anna Desai, Chicago-based influencer of ‘Would You Like Something to Eat’ on Instagram. ”Our culinary scene is constantly elevating and evolving. We are always just a neighborhood or tollway away from experiencing a new culture and cuisine. I’m most excited when I find an under-the-radar spot or discover a maker who can pair flavors and ingredients that get you curious and wanting more.”

Desai wanted to celebrate and champion the Asian American and Pacific Islanders (AAPI) community in the Chicago food and beverage scene. She says “food has long served as a cultural crossroad” and Chicago’s multicultural cuisine exemplifies that sentiment. 

Chicago is home to some of the most creative minds in fermentation, from celebrity chefs, zero waste ventures, alternative protein corporations, the world’s largest commercial kefir producer and plenty of regional and artisanal producers lacto-fermenting vegetables, brewing kombucha and experimenting with microbes in food and drink.

“Chicago is a great food city in its own right, so naturally there is a ton of talent in the fermentation space,” says Sam Smithson, chef and culinary director of CultureBox, a Chicago fermentation subscription box. “The pandemic’s effect on restaurants has also spawned a new wave of fermenters (ourselves included) that are looking for a path outside the grueling and uncertain restaurant structure to display our creative efforts. This new wave is undoubtedly community-motivated and concerned more with mutual aid than competition. There is a general feeling that we are all working towards the same goal so cooperation and collaboration is soaring and we are seeing incredible food come from that.”

Flavor is King

Flavor development is still the prime motivation for chefs to experiment with fermentation. A good example is at Heritage Restaurant and Caviar Bar in Chicago’s Humboldt Park neighborhood. 

“Fermentation has been a cornerstone of the restaurant since its inception,” says Tiffany Meikle, co-owner of Heritage with her husband, Guy. “With the diverse cuisines we pull from, both from Eastern and Central Europe and East Asia, we researched fermentation methodologies and histories, and started to ‘connect the dots’ of each culture’s fermentation and pickling backgrounds.”

Menus have included sourdough dark Russian rye bread, toasted caraway sauerkraut, kimchi made from apples, Korean pears and beets and a kimchi using pickled ramps (wild onions). Heritage has also expanded their fermentation program to the bar, where they’ve created homemade kombucha, roasted pineapple tepache, sweet pickled fruits for cocktail garnishes, and kimchi-infused bloody mary mix. 

“It’s fascinating to me that there are so many ingredients you can use in a fermented product,” says Claire Ridge, co-founder of Luna Bay Booch, a Chicago-based alcoholic kombucha producer. “People are really experimenting with interesting ingredients in kombucha…I have seen brewers do some of the wildest recipes and some recipes that are very basic.”

Innovating Food

Chicago-based Lifeway Kefir is indicative of the innovation taking place in the city. Last year the company expanded into a new space: oat-based fermentation, launching a dairy-free, cultured oat milk with live and active probiotics.

“We’ve spent so many years laying the groundwork in fermented dairy,” says Julie Smolyansky, CEO. “Now we’re experimenting and expanding to see what’s over the next horizon, though we’ll always have kefir as our first love.”

Chicago is home for two inventive fermented alternative protein startups: Nature’s Fynd and Hyfé Foods. Both companies were born out of the desire to create alt foods without damaging the environmental. 

“Conscious consumerism is a trend that’s driving many people to try alternative proteins, and it’s not hard to understand why,” says Debbie Yaver, chief scientific officer at Nature’s Fynd. The company uses fermentation technology to grow Fy, a nutritional fungi protein. “Fungi as a source of protein offer a shortcut through the food chain because they don’t require the acres of land or water needed to support plant growth or animal grazing, making fungi-based protein more efficient to produce than other options.”

Alternative foods outlasting the typical trend cycle is a challenge for companies like Nature’s Fynd. When grown at scale, Fy uses 99% less land, 99% less water and emits 94% fewer greenhouse gasses than raising beef. But, to make an impact, “we need more than just vegans and vegetarians to make changes in their diets,” Yaver adds.

Waste Not

Numerous companies are using fermentation as a means to eliminate waste. Hyfé Foods, another player in the alternative protein space, repurposes sugar water from food production to create a low-carb, protein-rich flour. Fermentation turns a waste product into mycelium flour, mycelium being the root network – or hyphae (hence the company name) — of mushrooms. 

“[We’re] diverting input to the landfill and reducing greenhouse gas emissions at scale,” says Michelle Ruiz, founder. “Hyfé operates at the intersection of climate and health, enabling regional production of low cost, alternative protein that reduces carbon emissions and is decoupled from agriculture.”

Symmetry Wood is another Chicago upcycler. They convert SCOBY from kombucha into a material, Pyrus, that resembles exotic wood. Founder Gabe Tavas says Pyrus has been used to produce guitar picks, jewelry and veneers. Symmetry uses the discarded SCOBY from local kombucha brand Kombuchade.

Many area restaurants and culinary brands also use  fermentation to preserve food for the long Chicago winters, when local produce isn’t available. Pop-up restaurant Andare, for example, incorporates fermentation into classic Italian dishes. 

“Finding ways to utilize what would otherwise be waste products inspired our initial dive into fermentation. The goal is not just to use what’s leftover, but to make it into something delicious and unique,” says Mo Scariano, Andare’s CEO. “One of our first dishes employing koji fermentation was a summer squash stuffed cappellacci served with a butter sauce made from carrot juice fermented with arborio rice koji. Living in a place with a short grow season, preservation through fermentation allowed us access throughout the year to ingredients we only have fresh for a few weeks during the summer.”

Industry Challenges

Despite growing interest and increasing sales, fermenters face some significant hurdles.

Smithson at CultureBox says he sees that consumers are open to unorthodox, less traditional ferments. Though favorites like kombucha and sauerkraut dominate the market, “their share is being encroached on by increasingly more varied and niche ferments.” But getting these products to market can be a challenge. Small-scale, culinary producers are challenged by the regulatory hoops they need to jump through to legally sell ferments – especially unusual ones a food inspector doesn’t recognize. 

“The added layer of city regulations on top of state requirements, sluggish health department responses, and inflexible policy chill the potential of small producers,” Smithson says. But he highlights the recently-passed Home-to-Market Act of Illinois as positive legislation helping startup fermenters.

Consumer awareness and education are also vital. “Many longstanding and harmful misconceptions on the safety and value of fermented products still exist,” Smithson says.

Matt Lancor, founder and CEO of Kombuchade makes consumer education a core part of marketing, to align kombucha as a recovery drink.

“Most mainstream kombuchas are marketed towards the yoga/crystal/candle crowd, and I saw a major opportunity to create and market a product for the mainstream athletic community,” he says. “We’re on a mission to educate athletes and the general public about these newly discovered organs [the gut] – our second brain – and fuel the next generation of American athletes with thirst quenching, probiotic rich beverages.”

Product packaging provides much of a consumer’s education. Jack Joseph, founder and CEO of Komunity Kombucha, says simplicity is key. 

“People are more conscious of their health now, more than ever before,” he says. “So now it comes down to the education of the product and creating something that is transparent and easy for the consumer to digest.”

Sebastian Vargo of Chicago-based Vargo Brother Ferments agrees. 

“Oftentimes food is considered ‘safe’ due to lack of microbes and how sterile it is,” he says. “Fermentation eschews the traditional sense of what makes food ‘safe’. We need to create a set standardized guide for fermented food to follow, and change our view of living foods in general. One of the brightest spots to me is the fact that fermentation is really hitting its stride and finding its place in the modern world, and I don’t see it going anywhere but up in the near future.”

Fermentation is motivating scientists to listen to gastronomers, a rare occurrence in the field of science. 

“There’s going to be a huge exchange in this two-way road that we’re living in. Innovation in flavor coming from gastronomy and innovation coming from a high-level biotechnology, they are going to be harmonious,” says Jason White, director of the fermentation lab at Noma in Copenhagen. “We’re going to be able to create this infrastructure and community of people who have the same goal, and the same goal is going to be the wellness of our planet.”

White spoke at the 2nd international Food Innovation Conference. This annual gathering of industry experts is produced by the Gottlieb Duttweiler Institute (GDI), Switzerland’s oldest independent think tank, which researches the future of food, retail and health.

The conference focused on the future of fermented alternative proteins. Or, as GDI puts it: “how innovation can solve the carnivore conundrum.” Speakers included the founders of numerous precision fermentation companies, such as SuperBrewed Food, Bosque Foods, Melt&Marble and WNWN Food Labs.

“We do the same thing, we just have different outputs”

Fermentation for alternative proteins is a divisive topic among traditional fermenters. Many say it’s lab-created fake food. Advocates, though, argue precision fermentation using DNA from mammals (as with Impossible Foods’ heme protein burger) and biomass fermentation of fast-growing, naturally-occurring organisms(e.g., Nature’s Fynd fungi protein) are reducing the risk of a global food crisis. Meat consumption is increasing, but animal meat is environmentally inefficient to raise. The significant amounts of agricultural land, fertilizer, pesticide and hormones needed to raise animals for meat protein release harmful carbon emissions.

The chefs on GDI’s “Fermentation: A World Within Gastronomy” panel spoke favorably of using fermentation for alt foods. White was joined by Ezio Bertorelli, co-founder of fermentation shop Meta Copenhagen, and Sirkka Hammer, founder of food manufacturer Wiener Miso in Austria.

“I think that it’s important for us not to steer too far away from the origins of fermentation,” White notes. But, “whether you have this bioreactor filled with whatever working inside of a laboratory with a team of scientists, we are still creating something that comes from microorganisms and from organisms. And so we do the same thing, we just have different outputs, different audiences.”

Precision fermentation technology is rooted in traditional fermentation, he notes. You need to understand the abilities of microbes and composition of ingredients for a successful precision fermentation. 

“Inside of these laboratories and restaurants, there’s so many things that are being discovered that stop at the guest experience,” White says of fermentation. Today, as fermentation continues a revitalization as a kitchen craft, it’s utilized by more people rather than just chefs and scientists. 

DIscovering Fermentation

Hammer highlighted the boom in home fermentation, with people creating the bold flavors of fermented foods and beverages on their own countertops. 

“There’s a certain magic in fermentation. That’s why you’re gripped with it,” she says. “People are bringing a little bit of that magic, uncontrollable magic maybe [into their homes].”

At Wiener Miso, Hammer launched the company’s umami-driven ferments after living in Asia for more than a decade. The spices, pastes and sauces she makes are based on traditional Japanese ferments. 

“Fermenting gives you in gastronomy next level or an add-on of flavors and textures,” she says. “Fermentation really changes the texture in a different way than if you cook it or freeze it. It gives it new dimensions.”

Flavor is what introduced Bertorelli to fermentation, too. His background is in professional cooking – he is the former executive chef of La Petite Table in Paris – but he was always experimenting with miso and sauerkraut in his home kitchen.

Even today, his fermentation experiments “go terribly wrong most of the time,” says Bertorelli. Only about 5% are successes, “that’s what makes it exciting.”

“Fermentation really changed my life because it showed me most of the dishes I was passionate about, the origin of the flavor, was the fermented part,” he says. “Flavor is universal… If you have that mind-blowing moment, it can reconnect you with things that are inside all of us, like our ancestors have been eating these foods since thousands of years ago and it’s sort of like going back in time while still being here.”

A professor of food science at Cornell University has launched a unique food product: a hard seltzer made from yogurt byproduct. 

The seltzer, Norwhey, started as part of an academic research project by food scientist Sam Alcaine, who works in the Fermentation Lab at Cornell’s College of Agriculture and Science. It all began in 2016 when the New York Department of Environmental Conservation asked Cornell to solve a problem. The state, the largest producer of yogurt in the country, was concerned with the large amount of waste (whey) being thrown away. For every one cup of yogurt made, three cups of byproduct are produced. 

That amounts to a huge amount of waste, with up to a billion pounds of whey produced each year just in the state of New York, Alcaine told Good Beer Hunting. The article notes that Greek yogurt producer Chobani alone generates 50 truckloads of whey per day.

“There is a lot of lactose floating out there, and I wanted to find out how we could ferment that in new and novel ways,” Alcaine said.

Historically, whey has been considered worthless since it contains no protein. But It does still have the vitamins found in milk — calcium, potassium, zinc, magnesium and vitamin B5— which spurred Alcaine to research how why could be made into something of value.

“In the brewing world, we’ve always looked for developing better-for-you products,” said Alcaine, who co-founded Denver’s Doc Luces Brewery and worked in new product development at Miller Brewing Company. “It’s been kind of a hard space to play in, with alcohol. So this is an opportunity. We just have to make it taste good.”

“There are actually some old stories around that, in Iceland, they would take the whey from skyr [a cultured dairy product similar to curd cheese] and they would put it into these barrels,” Alcaine said in a Cornell press release on Norwhey. “It would age and it would become alcohol. But it hadn’t been done in my lifetime.”

Norwhey is made by adding the enzyme lactase to whey, which breaks lactose into glucose and galactose. These sugars are then fermented traditionally.

Alcaine partnered with Trystan Sandvoss, founder of First Light Creamery and then Marketing Director at Old Chatham Creamery, to create Norwhey. The pair entered a food and agriculture competition, Grow-NY, in 2020, and made it to the final round. That same year, they secured $50,000 in funding from the FuzeHub Commercialization Competition, and used the prize money to test batches and can and label products at New York-based Meier’s Creek Brewing. 

Norwhey was first available at retail in April at New York-based Wegmans grocery stores. The hard seltzer is currently offered inthree flavors: Glacial Ginger, Solar Citrus and Mountain Berry, all with an ABV of 4%. There are plans to open a taproom and to experiment with new flavors this summer.

Cornell notes Norwhey is a “triple threat.” The alcoholic drink has a better nutritional profile than beer, it recycles waste material and “it could eventually act as a model for dairy farmers looking for additional revenue.”

For his part, Alcaine says he does not want to quit his day job and become a business owner. He wants to remain a professor and a researcher. But he’s hoping people will copy his idea, building “a whey-based economy in New York” and a more sustainable yogurt industry globally.