Webinar
Foundations of the gut: How fermentation is key to our gut health
On-demand
Recorded on August 27th 2024
Probiotics build on a history of fermented foods. So, to understand the role of probiotics on our overall health it seems natural to start with fermented foods.
For application scientist, business developer and fermentation enthusiast Nathalia Edwards, fermentation is that little everyday microbial magic that can transform simple ingredients into delicious and safe foods with higher nutritional value, like vitamins and other essential micronutrients. But, what about consuming “live” fermented foods compared to the processed staple foods we’ve become so used to – how does what we eat impact our gut microbiome (and our gut health)?
In this webinar, Nathalia has invited world-famous chef, fermentation expert, and best-selling co-author of The Noma Guide to Fermentation, David Zilber, for a gutsy conversation about the delicious history of fermented foods. In this chat, David and Nathalia will discuss what fermentation really is, how it has gotten planet and people to where we are, and, more importantly, how we can apply best-practice fermentation of the past to our daily lives today, and proactively improve our gut health.
Join our fermentalicious webinar with David and Nathalia and get the chance to ask your burning gut-questions live.
Are you as excited as we are? Register for the webinar today.
David Zilber
David Zilber is a professional chef, fermenter, and butcher who has worked in some of the world's top kitchens since 2004. Most notably, David was the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen at Novonesis as a fermentation application scientist striving to build a more delicious and sustainable food system for all.
Nathalia Edwards
Nathalia Edwards is a food scientist and winemaker who has worked with fermented beverages for +10 years. Her focus has always been on using microbes and fermentation to create the best possible beverage, including (but not limited to), ensuring bio-protection and reduction of SO2 in wine and developing great tasting non-alcoholic beverages such as beer and fermented teas. Nathalia started her career in applied science and now works as business developer in the Novonesis Functional Food and Beverage team. It is here that Nathalia is spreading knowledge and knowhow about the gut health space in the food and beverage industry, and investigating how probiotics can be part of building a strong and healthy gut microbiome.