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FERMENTATION

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FERMENTED INGREDIENTS

As the world population and need for plant ingredients grow, the food industry has a set assignment: Produce plant ingredients with as little impact on the climate as possible and help people worldwide have easy access to healthy and affordable food.

Scroll down to read about how fermented ingredients contribute.

COST-EFFICIENT

Efficient process

Separation of plants, pulses and grain into protein, fibres, and other
nutrients, consumes water and energy.

Solid-state lacto-fermentation is a dry process where the natural
composition of the nutrients are maintained.

Dry fermentation reduces the number of processing steps and waste while saving water and energy, making fermented ingredients a healthy and cost-efficient alternative.

Zero Additives

Some of the natural benefits of raw plants are lost when making an ultra-processed plant ingredients.

The plant protein is soaked and boiled to increase digestibility and reduce toxic compounds like lectins.

Fermentation reduces toxic compounds in legumes and makes the nutrients like protein, vitamins, and minerals more accessible without soaking or boiling the plant protein.