Novonesis and Noma fuse culinary craft with biology to create new flavors

Global biosolutions player Novonesis and acclaimed restaurant and food laboratory Noma have forged a partnership to boost flavor through chef- and scientist-led innovation.

Targeting products that are healthier, tastier, and better for the planet, the two businesses have joined forces to “push the boundaries” of food innovation and drive reimagined cuisine.

The collaboration combines Noma’s years of food expertise, fermentation, foraging, and drive to create new, inspiring dishes with Novonesis’s biosolutions capabilities.

Harnessing the power of microbiology

The partnership will see leading chefs and scientists work together to develop breakthrough F&B ideas in test kitchens and bring them to the dining table.  

One key characteristic of the collaboration is to “inspire consumers and producers to think differently about what food can be” and explore the potential of biosolutions in the development of new products within the Noma Projects line.

“We need to inspire the world to eat in new ways, and 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,” says René Redzepi, founder and co-owner of Noma.

Focus on fermentation

Both companies have significant expertise in fermentation. Novonesis has over 100 years of fermentation experience, while Noma uses fermentation to develop new flavors in innovative ways. 

“Without fermentation, Noma would be a very limited version of itself,” says Redzepi.

Local sourcing is a key issue for both businesses that share a focus on origin and community. For instance, Novonesis works with customers to meet local taste profiles and preferences by using biosolutions to adjust sweetness, umami, and bitterness in F&B products.

“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,” says Andrew Taylor, executive VP of Food & Beverage Biosolutions at Novonesis.

The collaboration also aims to address some of the challenges faced by the global F&B industry, discovering smarter ways to tap into local ingredients, develop new flavors and textures, and boost product nutritional profiles. 

The first products will be co-developed and demonstrated at Gulfood Manufacturing in Dubai from November 4-6, 2025.