merger between Chr Hansen and Novozymes<\/a>, describes itself as a global leader in \u201cbiosolutions\u201d. Instead of developing purely synthetic ingredients, it\u2019s working with enzymes, functional proteins, microbial cultures and fermentation.<\/p>\nThat\u2019s where Novonesis sees synergies with Noma. The world-class restaurant is big on fermentation, serving up fermented fish and seaweed sauces as flavour-boosters, as well as pickled vegetables, berries, and other wild ingredients.<\/p>\n
Noma and Novonesis will be working closely together, travelling to each other\u2019s labs and kitchens, to develop new flavours and ingredients.<\/p>\n
![\"Close](\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/10\/HVKTMITRRZGNVDW324A62VTLQ4.jpg\")
Noma is known for its cutting-edge menu, which taps into local foraging and fermentation. (ClarkandCompany\/Getty Images)<\/p>\n
The partnership is founded on the idea of \u201cdeliciousness\u201d, and hopes to inspire consumers and producers to think differently about what food can be.<\/p>\n
\u201cWe need to inspire the world to eat in new ways, and I believe that flavour is the change factor for this,\u201d says Ren\u00e9 Redzepi, founder and co-owner of Noma.<\/p>\n
\u201cDeliciousness is our superpower,\u201d he says. \u201cIn partnership with Novonesis, we can take our imagination, our knowledge, to unlock incredible new flavours and bring them to people\u2019s homes around the world.\u201d<\/p>\n
What kinds of flavours should manufacturers and consumers expect?<\/p>\n
The collaboration is mutually beneficial. Although Noma won\u2019t benefit from Novonesis\u2019 sales of co-developed ingredients, or vice versa, it provides an opportunity for both players to bring their competencies to the table, Frederik Mejlby, VP for marketing, F&B at Novonesis explains.<\/p>\n
\u201cNoma will benefit from Novonesis\u2019 scientific expertise, and expertise within scaling solutions to bring them to tables across the globe.<\/p>\n
![\"Andrew](\"https:\/\/www.europesays.com\/ie\/wp-content\/uploads\/2025\/10\/KDOOGIEFKVGODFUYZKCKVHO6XE.jpg\")
Andrew Taylor from Novonesis and Rene Redzepi from Noma discuss the three new flavours will be revealed next month. Hint: one will be dairy-related, and the other beverage. (Image: Novonesis)<\/p>\n
So what kinds of flavours can be expected from the partnership? <\/p>\n
Noma will serve as a major source of inspiration here. Although the world-class restaurant is best known for its foraged herbs, game, radish, roe, umami mushroom flavours, and truffles, Novonesis says it\u2019s not locked into one specific line of flavours or ingredients. It\u2019s about taste and texture above everything.<\/p>\n
\u201cIf something doesn\u2019t taste good, it doesn\u2019t matter if it\u2019s healthy, sustainable or locally sourced. People won\u2019t eat it.\u201d<\/p>\n
We can share the first of three flavours to be revealed next month: an enzyme-enriched mushroom fermented sauce, or \u2018garum\u2019. The second flavour will be dairy-related, and the third a beverage product. But for now, Novonesis is keeping the details under wraps.<\/p>\n","protected":false},"excerpt":{"rendered":"What does the Noma-Novonesis flavour partnership mean for food? Summary Noma and Novonesis collaborate to create innovative flavour…\n","protected":false},"author":2,"featured_media":140488,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[12842,83226,83227,14872,2590,27125,382,83228,18,518,31143,57260,9219,41303,57262,83229,14015,27129,789,34357,19,83230,17,83231,68495,3618,39613,27134,4238,53421,83232,27017,82,83233,22026,1525],"class_list":{"0":"post-140487","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-technology","8":"tag-autumn","9":"tag-basket","10":"tag-berry-fruit","11":"tag-close-up","12":"tag-collection","13":"tag-color-image","14":"tag-denmark","15":"tag-edible-mushroom","16":"tag-eire","17":"tag-food","18":"tag-foraging","19":"tag-freshness","20":"tag-fruit","21":"tag-fungus","22":"tag-gourmet","23":"tag-harvesting","24":"tag-healthy-lifestyle","25":"tag-holding","26":"tag-horizontal","27":"tag-human-hand","28":"tag-ie","29":"tag-ingredient","30":"tag-ireland","31":"tag-katrine","32":"tag-looking","33":"tag-nature","34":"tag-nutritional","35":"tag-one-person","36":"tag-outdoors","37":"tag-plant","38":"tag-pruning-shears","39":"tag-season","40":"tag-technology","41":"tag-uncultivated","42":"tag-vertical","43":"tag-women"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ie\/115423438010738532","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/140487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/comments?post=140487"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/posts\/140487\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media\/140488"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/media?parent=140487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/categories?post=140487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ie\/wp-json\/wp\/v2\/tags?post=140487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}