Crickets and kimchi: The future of food

Picture of Markus Shimizu

Recommended by Markus Shimizu

I founded Mimi Ferments in 2017 in Berlin, and have been exploring the art of fermentation for over 17 years.

I strongly believe in using the process of fermentation as a means to reduce food waste and increase nutrition.

Articles from 5 publishers

5 articles on this topic

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NIE Magazine

Is Fermentation the Future of Our Food?

6 min read
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‘It is the next logical step of the food transition’: How fermentation can help solve the ‘protein crisis’

7 min read
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The Conversation

Plant-based patties, lab-grown meat and insects: how the protein industry is innovating to meet demand

4 min read