Recommended by Markus Shimizu
I founded Mimi Ferments in 2017 in Berlin, and have been exploring the art of fermentation for over 17 years.
I strongly believe in using the process of fermentation as a means to reduce food waste and increase nutrition.
Is Fermentation the Future of Our Food?
‘It is the next logical step of the food transition’: How fermentation can help solve the ‘protein crisis’
Plant-based patties, lab-grown meat and insects: how the protein industry is innovating to meet demand