Rapeseed cake fermented with lactic acid bacteria.

Fermented Rapeseed consists of locally sourced rapeseed cake fermented with natural lactic acid bacteria in our fermentation factory in Denmark.

Fermented Rapeseed has various applications in foods. It’s a source of protein and fibre. Secondly, fermented rapeseed extends the shelf-life of foods naturally.


FERM FOOD’s Fermented Rapeseed can be used in bread or other foods where alternative protein or a prolonged shelf-life is desired.

This product is made from rapeseed cake fermented with a mix of natural lactic acid bacteria. The fermented rapeseed cake provides protein to your foods.

The carefully selected microorganisms contribute to a reduced content of the otherwise bitter glucosinolates. As a result, fermented rapeseed can be used directly in foods in various recipes.

Shelf-life: Fermented rapeseed increases the shelf-life of foods without the addition of other preservatives.

Plant protein: Fermented rapeseed has a high protein content and an amino acid profile that complements legumes and completes the protein profile of plant products.

Fermented rapeseed are naturally rich in nutrients such as 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 oats contribute even more effectively to a healthy diet and efficient digestion compared to unfermented rapeseed.

Rapeseed is categorised as a Novel food in EU countries.

Additional information


Dark Brown


Neutral with a slight tangy, sour taste.


Source of protein and fibre, shelf-lifte extension






111300: Fermented Rapeseed, fine flour
111350: Organic Fermented Rapeseed, fine flour