The Business of Fermentation: Building the next generation of fermented food brands

Fermentation is having a moment. From kimchi and miso to cashew cheese and chilli pastes, an ancient food-making technique is finding new life in the hands of a generation of ambitious food entrepreneurs. But what does it actually take to build a business around fermented food? Join us at LSE for a lively conversation with the founders behind some of the UK's exciting emerging fermented food brands, as we explore the opportunities, challenges and realities of building a startup with fermentation at its heart. We'll go beyond the buzz around gut health to explore the business of fermentation. How do you turn a fermented product into a commercially viable brand? How do you scale production when you're working with living cultures? How do you introduce unfamiliar flavours to new audiences? And how do you market products that can be difficult to explain, let alone pronounce? We'll explore: Taste and consumer behaviour: Introducing new flavours, overcoming scepticism and getting customers hooked. Production and supply chains: The practical challenges of manufacturing, consistency, shelf life and scaling fermented products. Branding and marketing: Making fermentation accessible, exciting and commercially appealing. The business opportunity: Why fermentation is attracting entrepreneurs, and where the next wave of innovation might come from. Lessons from the founders: The surprises, mistakes and hard-won insights of building a fermented food startup. Meet the founders We'll be joined by entrepreneurs behind: Angela Chou, co-founder of I am Nut OK, Artisan Vegan Cheese made from fermented cashews. Maylin Stalic, co-founder of The Ferm, fresh kimchi and fermented vegetables using food waste Zee Massoud, co-founder of Fil - Palestinian cooking sauces and fermented chilli shatta pastes and zero-waste condiments. Lou Dillon, registered dietician and founder of Twisted Kombucha, an award-winning artisan kombucha brand fermented with scientific precision and a deep commitment to…