Afineur’s first product – a gourmet ‘cultured’ coffee in which bitter notes have been eliminated by microbes during a controlled fermentation process – was developed after co-founders Camille Delebecque (pictured) and Sophie Deterre screened thousands of naturally-occurring microbes and identified five that ‘eat’ away unwanted bitter notes in green arabica coffee beans. Read more HERE.
Packaging and sweeteners have most room for innovation, says Imbibe beverage expert
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Food & beverage entrepreneurs to watch: From meals for Moms-to-be, to spicy yogurt and prebiotic pouches
