Expert Interview with Toshihide Nishimura: All About the Umami Taste
The popularity of yeast extract has a lot to do with its strong characteristic taste, which is also known [...]
Expert interview with Godfrey Schmidt: The history and use of fermentation
Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in [...]
Five questions for Siegfried Kröpfl
Siegfried Kröpfl is Austria’s only vegan gourmet chef, teacher and restaurant consultant focussing on vegan cuisine. He works together [...]