Fermentation and the Future of Food

Don’t miss this webinar with pioneering fermentation specialist Dr Johnny Drain. We’ll be exploring the potential of fermentation for sustainable and delicious food brands of the future. 

Fermentation is transforming the future of food by addressing major challenges in health, sustainability, and flavour. 

This talk explores how fermentation can amplify flavour, create value from waste streams, and reduce environmental impacts. 

Drawing on his expertise in food tech and collaborations with world-class restaurants and brands, Dr. Johnny Drain highlights untapped opportunities in fermentation.

About Dr Johnny Drain

Dr Johnny has spent the past decade being the secret weapon of many of the world's Michelin-starred and 50Best restaurants and bars. He is a fermenter, cook and scientist who has pioneered the use of fermentation to turn food waste and by-products into delicious things to eat and drink.

His clients and collaborators have included Noma's Nordic Food Lab, Mirazur, The Waterside Inn, Dandelyan, Lyaness, and even Prada. He was the director of fermentation for zero-waste chef Douglas McMaster's London restaurant, Silo. 

He also co-founded food tech company Win-Win, who brought the world's first cocoa-free chocolate to market, and MOLD Magazine.

https://drjohnnydrain.com/
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