Noma and Novonesis forge partnership to industrialise next-generation flavours
René and Andrew in the test kitchen.
In a landmark move bridging haute cuisine and industrial biology, acclaimed restaurant Noma is joining forces with Novonesis, the global leader in bio-solutions, to accelerate the development and scaling of novel food and beverage ingredients.
The partnership aims to fuse Noma’s deep culinary craft with Novonesis’ scientific expertise, focusing on creating flavours and products that are healthier, more intensely flavourful, and demonstrably better for the planet.
This collaboration unites the influence of the culinary world’s most famous chef, René Redzepi, with the world’s leading industrial scientists. Their shared focus is on taking breakthroughs achieved in test kitchens and moving them rapidly toward dining tables globally, ultimately seeking to inspire both producers and consumers to fundamentally reimagine what food can be. This includes exploring the potential of bio-solutions for the future development of Noma’s existing retail line, Noma Projects.
At its core, the partnership is a meeting of two global powerhouses in the field of fermentation. While Noma has built its reputation on pushing the boundaries of cuisine through fermentation, foraging, and insatiable curiosity, Novonesis brings over a century of fermentation experience, applying rigorous science in its work with the world’s leading food companies.
“Deliciousness is our superpower at Noma, and in partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavours and bring them to people’s homes around the world,” said René Redzepi, founder and co-owner of Noma. “We need to inspire the world to eat in new ways, and I believe that flavour is the change factor for this.”
The initiative’s primary goal is to harness the power of microbiology to explore new flavours, textures, and nutritional profiles, while also finding smarter ways to optimise local ingredients. Both partners share a philosophical approach where origin and community shape every bite.
“What it means to be delicious varies by location. That’s why we have local labs all over the world,” explained Andrew Taylor, executive vice president of food & beverage bio-solutions at Novonesis. “By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavourful, and better for the planet.”
The initial products demonstrating the partnership’s potential are already in development and are slated to be co-unveiled at the upcoming Gulfood Manufacturing exhibition in Dubai, running from November 4–6. This signals the partners’ immediate focus on transitioning culinary invention into scalable, commercially viable food solutions.
