![Reformulation and ingredient innovations (part 2): Flavour, colour, and fibre [Report download]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt73b54c5f42399faa/669fbdddab49f0d22752e6a4/AdobeStock-natagolubnycha-379458831.png?width=300&auto=webp&quality=80&disable=upscale "Reformulation and ingredient innovations (part 2): Flavour, colour, and fibre [Report download]")
Content Spotlight
‘I combined my cultural heritage with sustainable design to create a food business that does good’ - Rebecca Ghim [Interview]
With a passion for sustainable design and traditional fermentation, Rebecca Ghim founded The Ferm, a UK startup that makes kimchi and Korean pickles using locally sourced, rescued vegetables, such as beetroot leaves, cauliflower leaves, and broccoli stalks.
