The Business of Fermentation: Building the next generation of fermented food brands

Fermentation is having a moment. From kimchi and miso to cashew cheese and chilli pastes, an ancient food-making technique is finding new life in the hands of a generation of ambitious food entrepreneurs. But what does it actually take to build a business around fermented food? Join us at LSE for a lively conversation with the founders behind some of the UK's exciting emerging fermented food brands, as we explore…