Why Fermentation?

Fermentation

Lactic acid bacteria

Bacillus subtilis

Acetic acid bacteria

Yeast

Bifidobacteria

Mold

What happens when exactly the right microorganism ferments it?

BREAK DOWN
Large molecules you cannot digest become small
CONVERT
Beneficial fermentation metabolites are created
CREATE
Antibacterial and antioxidant compounds that fight harmful bacteria and inflammation are created
TRANSFORM
Taste, aroma and format change
EXPAND
Functional compounds are expressed

Most development problems are solved by using the current material differently, not by sourcing a new one.

If this sounds familiar Ingredient costs keep rising

Fermentation answers it this way We convert the existing material through fermentation so the same input carries more value.
If this sounds familiar Inventory and by-products pile up

Fermentation answers it this way Surplus material and by-products are redesigned as fermented ingredients and returned to the product line.
If this sounds familiar Taste and odor cap the inclusion rate

Fermentation answers it this way We reduce off notes and rebalance aroma so the formulation limit can move up.
If this sounds familiar There is no evidence behind the claims

Fermentation answers it this way We analyze compositional change before and after fermentation to build usable data.
If this sounds familiar Nothing separates you from competitors

Fermentation answers it this way Strain and fermentation conditions combine into a specification that is hard to copy.

RAW
Soy as received

Rich in protein, but the fermentation conditions are demanding. Taste and functionality are hard to keep at the same time.
FERMENTATION
Tailored fermentation

Fermented with strains and conditions that keep the function of soy while improving taste and format.
NEW VALUE
Postbiotic fermented soy

The strengths of soy plus new fermentation metabolites, broken down into amino acids for maximum nutrition and function.