FAQ

Poum Lab is a creative, development and consulting structure dedicated to cider apples, fermentation and new beverages.Its mission is to open new avenues for cider apples, to transform ideas into real products, and to bring about both beverages, collaborations and consulting missions.

Yes.Poum Lab also works on topics such as process optimization, yeast or bacteria selection, texture/aromatic/acidity work, organoleptic stability and scaling up.

Poum Lab works with cider apple-based drinks, non-alcoholic drinks, fermented drinks, cider vinegar and hybrids inspired by wine, beer, kombucha, kefir or adult soda.

Today, the heart of the project remains focused on cider apples and beverages.In the long term, Poum Lab may open up other avenues, but the basis of the project remains cider apples, fermentation and product development.

Because I don't just come from a theoretical background. I've built a finished product from scratch—POOM!—from raw materials and formulation to processes, stability testing, and marketing. When I'm involved in a project, I understand the real constraints: not just "does the formula work in the lab?" but "does it hold up in production, on the shelf, and does it sell?" It's this end-to-end perspective that makes all the difference.

Yes.Poum Lab transforms intuitions into real products: applied research, testing, recipe development, sensory validation, stability testing, industrialization, and product development.

Yes.Poum Lab also works on topics such as process optimization, yeast or bacteria selection, texture/aromatic/acidity work, organoleptic stability and scaling up.

Yes yes.Poum Lab develops products, but also supports companies on consulting missions.Details of the consulting activity are accessible via the website of Aymeric Lemarchand, our expert : lemarchandaymeric.com .

Yes. Poum Lab also works on non-alcoholic fermentations using non-Saccharomyces yeasts, lactic acid bacteria, and, depending on the project, kombucha cultures. The goal is not to ferment "for the sake of fermenting," but to build flavor, texture, acidity, and new expressions around cider apples and non-alcoholic beverages.

In Calvados, France, in the heart of the Normandy cider-producing region.We travel anywhere in the world if needed.

Yes. Poum Lab is incubated at Normandie Incubation and conducts applied research in partnership with ESIX Caen. The project is part of a recognized innovation ecosystem focused on cider apples and beverages.

It all starts with a discussion about your needs: a product to create, improve, or a process to optimize. Depending on the project, it can range from a one-off consulting assignment to complete product development, all the way to a beverage ready for sale. Together, we define the scope, the steps, and the feasibility before we begin.