French malt producer Soufflet Malt and food tech platform Eat the Truth have teamed up to use fermentation to turn malt into flavours that can replace cocoa and alcohol, among other ingredients, in food and beverage products. With consumers looking for additive-free ingredients and manufacturers seeking solutions to strained supply chains, a French partnership is turning to grain fermentation as a dual fix. Soufflet Malt, the world’s largest malt producer, has teamed up with food tech firm Eat the Truth (formerly The Mediterranean Food Lab) to create natural flavours that can replace a whole host of ingredients, starting with a focus on cocoa and non-alcoholic beverages. The partnership leverages the companies’ expertise in fermentation, culinary innovation and production scale-up to offer natural solutions that combine rich flavour profiles, cost competitiveness, and scalability. “This partnership combines our expertise in fermentation with Eat The Truth’s approach to flavour creation using food ingredients. Together, we will accelerate the development of new solutions for our customers and bring them to market at scale,” said Laurent Debande, chief growth and innovation officer at Soufflet Malt. Fermented malt can create flavours like cocoa, coffee, and umami Founded by chefs, Eat the Truth uses solid-state fermentation to...