Restaurant group Noma has entered a partnership with Novonesis, a global biosolutions company, to explore the role of microbiology and fermentation in developing new food products. The collaboration will focus on combining culinary innovation with scientific research to create new flavor profiles, textures, and applications for both professional and home kitchens.
The project will initially center on the Noma Projects range, which produces pantry staples inspired by the restaurant’s fermentation lab. By integrating Novonesis’ biotechnology capabilities, the two companies plan to test new uses of microbial fermentation in food design and production.
“Deliciousness is our superpower”
René Redzepi, Noma’s founder and co-owner, said the partnership reflects a shared interest in using science to expand the boundaries of taste. “We need to inspire the world to eat in new ways, and I believe that flavor is the change factor for this. Deliciousness is our superpower at Noma, and in partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavors and bring them to people’s homes around the world.”
Novonesis, formed from the 2024 merger of Novozymes and Chr. Hansen, brings more than a century of experience in fermentation and enzyme-based food production. The company operates a global network of laboratories focused on developing microbial solutions for food, beverage, and agriculture industries.
Understanding taste through local context
Andrew Taylor, Executive Vice President of Food & Beverage Biosolutions at Novonesis, said the collaboration would allow both partners to explore the cultural and regional variations of taste. “What it means to be delicious varies by location. That’s why we have local labs all over the world. By teaming up with Noma, we are taking our knowledge of taste and texture to the next level, creating foods that are healthier, more flavorful, and better for the planet.”
Fermentation has long been central to Noma’s kitchen, with its dedicated lab credited for much of the restaurant’s innovation in flavor development. Redzepi has previously described the process as foundational to the restaurant’s identity. “Without fermentation, Noma would be a very limited version of itself,” he said.
The companies intend to co-develop the first products under the partnership for presentation at Gulfood Manufacturing in Dubai this month.
