When the founder team behind FermHub started working on developing new fermented biosolutions, they quickly faced a problem: There was no scaling-up facility in Denmark where technologies could go from lab testing to industrial proof-of-concept.
At the same time, they wanted to use residual biomass from the food and agribusiness industry to create new, high-value products - and thus contribute to a more sustainable future. But how do you build a facility that both supports the circular economy and paves the way for the next generation of new technological solutions in food and other fermented products?