POUM LAB
POUM!
Testing ideas against the market
The first brand developed by Poum Lab around cider apples and alcohol-free drinks. It turns research into a product, then tests it with customers and the realities of the market.
Taste, production, packaging, costs, margins and marketing must find their balance. Without a market, a good product stays in a cupboard.
PROJECTS
02
POMME YUJA
Pomme Yuja — from Korea to Normandy
In South Korea, I discovered dessert apples with Applease Korea. We had first met in Normandy at Ferme de Billy. I also met a yuja grower and discovered this distinctive citrus fruit.
Back in Normandy, those encounters became a collaboration with Ferme de Billy and Kimchi Street, a Korean restaurant in Paris: bringing the intensity of yuja together with the structure of cider apples. A 25 cL bottle was born: a refreshing, low-sugar lemonade.
A human adventure as much as a formulation project.
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Applied Research
Understand before applying
Not all of our trials are intended to become an immediately commercially available beverage.
We work in particular on fermentations with non-Saccharomyces yeasts, kefir and lactic bacteria, the aromatic expression of apples, the use of plants, sugar reduction, stability and adaptation of processes to real production.
Each trial starts with a concrete question: what does this microorganism bring? How can we preserve an aroma? How far can we reduce the sugar ? How can we stabilize the drink without altering its taste?
The goal is not to conduct research for research's sake. It is to produce knowledge that can be used in our own beverages, in our clients' projects, or in future collaborations with laboratories, schools, and technical institutes.
Ferments and technical solutions already tested