Faba beans fermented with lactic acid bacteria.

Fermented Faba Beans are locally sourced, and fermented with natural lactic acid bacteria in our fermentation factory in Denmark.

Fermented Faba Beans have various applications in foods. It’s a source of protein and fibre. Secondly, Fermented Faba Beans extend the shelf-life of foods naturally.

The products are available as flour or whole fermented beans.


FERM FOOD’s Fermented Faba Beans can be used in various foods where a plant protein or a prolonged shelf-life is desired.

This product is made from Faba Beans fermented with a mix of natural lactic acid bacteria.

The carefully selected microorganisms contribute to a reduced content of unwanted compounds such as lectine, vicin and covicin. As a result, Fermented Faba Beans can be used directly in foods in various recipes without further processing.

Shelf-life: Fermented Faba Beans increase the shelf-life of foods without adding other preservatives.

Plant protein: Fermented Faba Beans have a high protein content.

Fermented Faba Beans are naturally rich in protein, dietary fibre, healthy fats, vitamins, and minerals like calcium, magnesium, iron, and zinc.

However, when digesting rapeseed, minerals can be bound by phytic acid, hindering their absorption. During lactic acid fermentation, phytic acid breaks down, resulting in fewer minerals being bound as phytate. Consequently, fermented Faba Beans contribute even more effectively to a healthy diet and efficient digestion than unfermented Faba Beans.

Additional information


Light yellow


Neutral with a slight tangy, sour taste.


Source of plant protein, shelf-life extension


Free of allergens




111200: Fermented Faba Beans, whole
111203: Fermented Faba Beans, fine flour
111204: Fermented Faba Beans, bakery
111250: Organic Fermented Faba Beans, whole
111253: Organic Fermented Faba Beans, fine flour