1.0PhytoArkhttps://phytoark.ch/en/host adminhttps://phytoark.ch/en/author/hostadmin-ph1/rich600338<blockquote class="wp-embedded-content" data-secret="RIQL2cGLZg"><a href="https://phytoark.ch/en/nectariss/">Nectariss</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://phytoark.ch/en/nectariss/embed/#?secret=RIQL2cGLZg" width="600" height="338" title="“Nectariss” — PhytoArk" data-secret="RIQL2cGLZg" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://phytoark.ch/wp-includes/js/wp-embed.min.js </script> https://phytoark.ch/wp-content/uploads/2026/03/nectariss_logo.jpg200200A pioneer in the extraction of natural truffle aromas, Nectariss has established itself at the PhytoArk site to accelerate its technological and sustainable development. The result of 15 years of academic research, its patented technology replicates the natural interactions between truffles and the microbiome, offering aromas of unmatched authenticity that are certified organic. In addition to targeting the high-end food market, the company is now exploring ways to repurpose residues to create cosmetic ingredients, demonstrating a circular approach rooted in the local innovation ecosystem.