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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-effective fermented ingredients
Functional fermented ingredients
About fermentation


Cost-effective fermented ingredients

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 is maintained. The fermentation process generates zero waste.  


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


Fermentation naturally preserves the ingredients, which is why we can skip the drying process – decreasing the environmental impact of plant processing even further. 


Functional fermented ingredients


Lacto-fermentation brings out the best in plants, grains, and vegetables. 


Fermentation reduces antinutrients and increases the nutritional value of protein, fibres, minerals, and vitamins while adding functionality.


As a result, fermented ingredients:


  • Bind
  • Fill
  • Texturise
  • Extend shelf-life
  • Promote food safety




Zero Additives

Consumers are looking for clean label foods without additives. Fermentation is a way of adding functionality to the raw materials, making additives redundant.