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Garum Project launches sustainable flavor enhancer as demand for natural flavors and lower salt content rises

01 Nov 2023 | Garum Project

Milk Garum, developed by Italian start-up Garum Project, was selected as one of the top ten innovations in ANUGA’s Taste Innovation Show. Founders Mattia Baroni and Stephanie Lüpold share how they developed the sustainable, 100% natural umami-flavor enhancer, produced from the cheese production by-product whey and can be used to substitute milk, cream or cheese as an ingredient. The Garum Project also developed other flavor enhancers made from waste or by-products, which all have a two-year shelf life and limited salt content.

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