A start-up has just unveiled a new range of concentrated broths and culinary bases formulated from natural, exclusively plant-based, fermented ingredients, designed by chefs for chefs.
Christian Marienval
For The Mediterranean Food Lab, France is the perfect springboard for launching its products and putting them into orbit. Five years ago, chef and culinary innovation expert Yair Yosefi and serial entrepreneur BZ Goldberg came up with this start-up that thinks big, far and virtuously.
A helping hand for chefs
It took five years of research, four patents, the involvement of chemists and microbiologists, and the raising of 17 million euros to create SHO. A range of deeply flavored products that will make life easier for chefs. Two concentrated broths and culinary bases, prepared from legumes and cereals (chickpeas, buckwheat and coffee for the first, chickpeas, buckwheat and coffee for the second).one, chickpeas, sunflower seeds and buckwheat for the other), with no additives, preservatives or animal matter, produced by a dry fermentation process, and with a reduced salt content compared with other similar products.
Sho's aim is certainly not to replace the chef's hand or talent, but to help him or her enrich a sauce (thanks to the fifth flavour, umami), reduce the cooking time and enhance the flavour of a dish.umami), reduce preparation time and offer a new variety of tastes (thanks to an aromatic depth reminiscent of simmered dishes).
The approach is clearly virtuous and transparent. They brought the fermentation tunnel over from China and have set it up in the Netherlands for the time being, before finding the right location in France, where they intend to put down long-term roots.
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