Flavour Lab - Powered by fermentation

Over the course of two years, I led a cutting-edge Flavour Creation Lab powered by fermentation; a deep, scientific dive into the world of microbial metabolism, enzymatic reactions, and biochemical transformation, with one bold goal:

To engineer the next generation of clean-label, ethical flavour enhancers and condiments.

Rooted in the molecular understanding of microbial life, this project explored how bacteria, yeasts, and fungi can unlock intense, natural, and umami-rich flavour profiles through precision fermentation. From amino acid breakdown to complex Maillard pathways, we treated microbes not just as ingredients, but as flavour architects.

A pivotal moment in this journey was a research expedition to Japan, where I studied the sacred art of fermenting with Aspergillus oryzae, the foundational microorganism behind miso, soy sauce, and sake. This immersion into centuries-old Japanese fermentation provided the inspiration and knowledge to bridge ancestral wisdom with modern innovation.

The result? A collection of next-gen flavour enhancers that are bold, clean, and deeply rooted in biochemistry, ready to reshape how the industry thinks about taste, sustainability, and the alchemy of food and microbes.