Today’s consumers are increasingly aware of how their dietary choices affect their health and the environment. The modern diet is heavily reliant on processed foods, which, while convenient, often contain high levels of additives, preservatives and ultra-processed ingredients with little nutritional value. Those looking for healthier, cleaner and more sustainable options often find limited alternatives.

FERM FOOD has developed a range of fermented ingredients that help food producers meet the growing demand for clean-label foods. These ingredients are created using fermentation, where lactic acid bacteria produce lactic acid and other bioactive compounds. FERM FOOD also employs specialised techniques, including solid-state lacto-fermentation and lacto-fermentation.

Solid-state lacto-fermentation is a dry process that preserves the natural composition of nutrients in plants, grains and vegetables. This method reduces processing steps and waste while conserving water and energy, making it a cost-efficient and sustainable alternative.

Lacto-fermentation enhances the nutritional profile of plants, grains and vegetables by reducing antinutrients and increasing the bioavailability of proteins, fibres, minerals and vitamins. It also adds functionality, helping fermented ingredients to bind, fill, texturize and naturally extend the shelf life of food products.

FERM FOOD’s fermented ingredients offer a cost-efficient, plant-based alternative to additives and ultra-processed ingredients. They are ideal for a wide range of food categories, including baked goods, hybrid meat products, spreads and plant-based foods. Compared to conventional plant ingredients, FERM FOOD’s fermentation technology significantly reduces environmental impact, with an expected CO₂ reduction of up to 60 percent.