EMI's first publication in the IJGFS
Our team together with Joshua D. Evans from the Danish University of Technology wrote an article proposing the framework for interpreting food innovation through seven different categories. The categories are based on three factors: sensory profile, process and ingredients used. Three case studies (miso, garum, cheese) were used as an example to show framework’s functions.
Open-access read can be found here:
DOI: 10.1016/j.ijgfs.2025.101225
Emile Samson (EMI's VP) at KojiCon 2025
We are excited to share with you that this year at KojiCon conference organized by Yellow Farmhouse Education Center our Vice-President Emile will be presenting our first publication “Old Foods, New Forms: A framework for conceptualising the diversification of traditional products through gastronomic innovation”
KojiCon is an annual international conference focusing on the tradition of using koji in various applications around the world. This year’s there (Tradition meets Transformation) will delve into the timelapse changes and the innovative applications that can be found in professional kitchens, production companies and academia.
Visit kojicon.org and get your ticket here.
Gastronomic pop-up "3 chefs 4 stars"
Enjoy our Mediterranean-inspired plant-based menu designed to use koji-based fermentations as a supporting actor in traditional European dishes.
The Spaniard team behind the menu foused on interesting new forms of traditional dishes thinking about our culture. A rich history of the Spanish cuisine relies heavily on animal-based products. Following a more sustainable approach, the possibility of new forms of dishes that are tasty and reminiscent of their traditional roots made it an enticing challenge we hope for you to enjoy.
First International Miso Summit (update August 2024)
The first international industry event focusing on the miso market in Europe has been postponed to 2025.
Theme: Old foods, new flavours
Gollow our social media to stay updated with the new date and other events!
The first international industry event focusing on the miso market in Europe will take place between 18th – 20th of October 2024.
Theme: Old foods, new flavours
Among some well-known speakers, a communal dinner and brunch, pecha-kucha and panel discussions, the stage will also be dedicated to raising stars and innovators from all across Europe.
