Humanity began transforming food with microbes in the 7th century BCE, with the invention of fermentation. Fermentation gave food and beverages new flavors, textures, and shelf-life properties.
Today, fermentation is being introduced to reduce our dependence on farmed animals in food supply chains. What does the next era of food fermentation entail for farming, food, and eaters?
A panel discussion with:
Ryan Pandya, Muufri;
Arturo Elizondo, Clara Foods;
Alexander Lorestani, Gelzen; and
Camille Delebeque, Afineur,
moderated by David Zilber, noma.