Fermentation is one of the oldest food preservation methods known to humanity, a process that transforms simple ingredients into complex and flavorful foods. Among the countless examples of fermentation, two standout products are kimchi and soy sauce—each deeply rooted in their respective cultures and culinary traditions.

As the global population continues to grow and climate change accelerates, the interconnected issues of deforestation and hunger loom larger than ever. Deforestation, driven by agricultural expansion, logging, and infrastructure development, has far-reaching impacts on ecosystems, biodiversity, and the climate.

In an era marked by increasing consumer awareness and demand for transparency in food sourcing, the agriculture and food industry faces the pressing need for reliable traceability solutions. Food safety scandals, product recalls, and concerns over authenticity have underscored the vulnerabilities within food supply chains.

Expiration dates are a common fixture on food packaging, often dictating what we eat and when we throw food away. While these dates are designed to protect consumers and ensure food safety, they can also lead to significant confusion and waste.

In recent years, plant-based meat alternatives have surged in popularity, driven by growing concerns about health, the environment, and animal welfare. Consumers are seeking new ways to enjoy familiar flavors, and science has responded with innovative technologies that replicate the taste, texture, and juiciness of traditional meat without involving animals.