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The future of food is written by the powers of the fungal kingdom! 🍄✨ Delectatum and the revolutionary technology EnzymMeat® break the molds in food biotechnology and mycogastronomy. Born from the fusion of the rigor of scientific research at UMFST and culinary excellence, we are transforming the way we view proteins and fermentation. By harnessing the controlled enzymatic valorization of Aspergillus oryzae (Koji) cultures, we are redefining meat aging, creating clean-label products with exceptional umami complexity, and paving the way for truly sustainable nutrition. We are closely collaborating with the academic environment and top industry partners to bring innovation directly into the HoReCa and retail sectors on a global scale. Are you ready to explore the new frontier of food innovation together? #FoodTech #Biotechnology #Mycology #FutureOfFood #Koji #EnzymMeat #Innovation #SustainableFood #CleanLabel #FoodScience #Gastronomy #AlternativeProteins (translated)

Fifteen years after his death, a historic tribute to chef Santi Santamaria, attended by renowned Spanish culinary figures, celebrated his legacy and marked the beginning of a new era in gastronomy, highlighting the enduring relevance of his principles and the unity among industry leaders. #Gastronomy #CulinaryTribute #Heritage #ES

The Mères Lyonnaises, a group of influential women from the 19th and early 20th centuries, significantly shaped Lyon's culinary identity and French gastronomy, with figures like Eugénie Brazier, who became the first female chef to earn six Michelin stars, exemplifying their legacy of establishing high culinary standards and comfort food rooted in regional traditions. #FrenchCuisine #WomenInCooking #CulinaryHistory