The Nectariss Team is harnessing fungal fermentation to obtain animal-free food ingredients and flavors with authentic crustacean and seafood flavors. We are looking for industry B2B partners / food manufacturers that might integrate our flavors into their finished food products. We are also looking for academic partners that can help us improve bioprocess design and the recovery of flavor compounds.
The alternative
protein ecosystem
Richard Splivallo
Researcher- Host institution: NECTARISS
- Position: Principal investigator
- Discipline: Biology, Chemistry, Food science, Gastronomy, Microbiology, Mycology
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research, Technical consultation
- Region: Europe
- Technology focus: End product formulation and manufacturing, Food safety and quality, Ingredient optimization, Strain development
- Location: Switzerland