with less
do more
natural taste and texture
for a cleaner and more nutrious food
balanced protein systems
less meat, same bite
Beef Patties | Sausage | Chicken Bites
Bind, build texture and add protein while cutting meat, replacing texturants, and keeping the bite people expect.
FermiPro Taste
multifunctional flavour - all in one
umami | kokumi | salt reduction | masking
One fermented ingredient that builds craveable savory depth, adding umami and kokumi, cutting salt and masking off-notes. It replaces flavor additives and reduces salt while improving mouthfeel
Product
FermiPro Creamy
multifunctional texture - all in one
emulsification | fat reduction | creaminess | stability
One fermented ingredient that builds rich, stable texture: emulsifying, adding creaminess, and holding structure through processing. It can replace modified starch and gums and reduce or replace dairy or eggs, so you get a cleaner label, reduce cost and allergens, while improving nutrition without losing mouthfeel.
one platform, three savoury pillars.
dry seasoning systems
cleaner blends, fuller flavour
Snacks | Seasoning Blends | Ready-to-cook
A clean swap for MSG, yeast extract and HVP, full umami and kokumi at 1–4%, with less salt across every blend.
liquid savoury systems
body and creaminess, cleanly built
Ready-meals | Sauces | Condiments
Rich, stable sauces, soups and broths: emulsion, body and mouthfeel without modified starch, gums or added dairy and egg.
from nature,
by nature.
Everything we make starts with plants, nothing else.
What turns them into real taste and texture isn't chemistry. It's biology, specifically fermentation.
We call it cross-fermentation. Instead of a single microbe, we sequentially deploy multiple. Each one transforming what the previous left behind. No purification; everything the cultures build stays in the ingredient. The result is a depth of flavor and a functional texture that no single ferment, and no blend of separate additives, can recreate.
application
Product
PROCESS
The Ingredient Stack Has Been Getting Longer for Years, we Go the Other Way.
More ingredients means more interactions to manage, more suppliers to coordinate, and more label real estate consumed. The stack keeps growing, until now.
In Most Applications, Taste, Texture, and Nutrition Pull in Different Directions.
Improving one typically means compromising another. Better flavor often means more additives. Better nutrition often means worse taste. That's been the standard model.
we build a New Category of Ingredients, Not a Better Version of Old Ones.
Not a flavor, not a protein, not a texture agent.
We address all three simultaneously, from a single fermented ingredient. That's what multifunctional means to us.
Our team brings together food microbiology, flavour fermentation science, and years of industrial food production experience. We built FermiPro® because we believed clean label and full flavor didn't have to be opposites, and we've spent every day since proving it.
CEO | FOUNDER
Frederik Jensen
A journey that started in the US, first running food development, then co-founding CHEW, an innovation lab in Boston where he led the development of 500+ products for Fortune 500 food companies. He built a team of 40 chefs and food scientists across two locations. Until he founded SUMM in 2021. Frederik@summ-ing.com
CTO | CO-FOUNDER
Chuchu Huang
PhD in Food Microbiology and Fermentation from the University of Copenhagen and an MBA from Quantic. Before SUMM, she was an Associate Project Academic at Novo Nordisk, overseeing API purification projects, validation plans, and optimization strategies, and previously served as a Fermentation Scientist at Mycorena. At SUMM, where she leads fermentation and ingredient development, translating her expertise in microbiology into scalable, sustainable ingredient solutions. Chuchu@summ-ing.com
HEAD OF FLAVOUR FERMENTATION
Nabila Rodriguez Valeron
PhD in Gastronomic Sciences and a background in chemistry, Nabila shaped her work in Japanese fermentation spaces, studying why certain foods taste so much more complete than others. That question led her to koku, to microbial flavour chemistry, and eventually to SUMM. She's the reason FermiPro® tastes the way it does. Nabila@summ-ing.com
HEAD OF APPLIED INNOVATION
Bram Kerkhof
After building a career in gastronomy, with Noma as a cornerstone, Bram grounded his practical experience in science with a Bachelor’s degree in Microbiology and a Master’s in Food Innovation & Health from the University of Copenhagen. He has since specialized in product and process development, with a particular focus on fermented and upcycled products. At SUMM, he bridges culinary expertise and scientific knowledge to turn ingredients into products and help clients solve product development and reformulation challenges.
