one platform,
two ingredients,
three savoury formats
FermiPro® Taste and FermiPro® Creamy are grown from the same fermented faba-and-oat base. One tuned for flavour, one for texture. Between them they rebuild savoury food across dry seasonings, liquid systems and hybrid meat, replacing the additive stacks that used to do the work.
dry seasonings
LANE 1
Craveable umami and kokumi, meaningful salt reduction, and a clean label through a dry-blended straight into your seasoning.
Snack Seasonings
The craveable hit of a great seasoning, delivered through fermentation instead of an additive stack. FermiPro® Taste dry-blends straight into the coating at 1–2.5% — no heat step — giving the same savoury pull with a shorter label, so the bag still disappears just as fast. • Umami + kokumi at parity: matches MSG, yeast-extract system in blind tests. • Salt reduction, no penalty: lifts salt perception to cut sodium without softening the hit. • One clean swap: replaces MSG, I+G, yeast extract and HVP; declares as "Fermented Faba Protein."
Spice Blends
For rubs, coatings and bouillon mixes, FermiPro® Taste rounds a blend out from underneath instead of sitting on top of it — so each spice still reads clearly while the whole mix tastes more complete. Dry-blends in at 2–4% as a straight drop-in. • Amplifies vegetable notes: a strong lift for vegetable flavours and aromas. • Builds a savoury base: adds fermented depth and body under the blend. • Increases saltiness: heightens salt perception so you can cut sodium at parity.
Broth mixes
The kind of depth that usually means hours at the stove, built into a dry base instead. FermiPro® Taste dissolves straight into the hydration step at 2–3%, bringing long-simmered richness without the simmer. • Complex savoury depth: a full, slow-cooked flavour built into a dry base. • Kokumi mouthfeel: the rich, fatty-broth body and lingering finish, with no added fat. • High flavour, low salt: keeps the savoury punch while cutting sodium at parity.
liquid systems
LANE 2
Richness, body and stability without dairy, gums or modified starch — plus savoury depth where the format needs it. Works great in combination with plant protein for nutrient-dense, protein-rich formulations.
Ready meals
For stews, risottos and pasta dishes that have to survive processing and reheating, FermiPro® holds body and flavor from the line to the plate. • Creamy keeps the texture heat-stable; Taste carries the slow-cooked depth — so the dish tastes made, not reheated. • Heat- and process-stable — survives retort and repeated reheating without splitting or thinning. (Creamy) • Body without starch — sauce and coating viscosity from fermentation, replacing modified starch and emulsifiers. (Creamy) Savoury depth + less salt — slow-cooked flavour and salt reduction in one drop-in. (Taste)
sauces
Silky and rich without dairy, gum-free without losing the body people expect from a béchamel or a pan sauce. FermiPro® Creamy builds indulgent mouthfeel from fermentation rather than thickeners; Taste adds savory depth where the sauce needs it. • Dairy-free creaminess: a rich, silky body without milk, cream or butter. (Creamy) • Gum- and starch-free — structure from fermentation, replacing hydrocolloids and modified starch. (Creamy) • Savory depth on demand — umami and salt reduction for gravies and savory sauces. (Taste)
Soups
The slow-cooked depth a good soup earns over hours, available from the first spoonful. Creamy brings the body, Taste the umami — so the broth never tastes thin, even at lower sodium. • Body from the first spoonful: hearty mouthfeel and texture without long simmering (creamy). • Umami + kokumi depth: savory richness and a lingering finish (taste). • Full flavor, low salt: keeps the broth satisfying while cutting sodium (taste)
balanced protein solutions
LANE 3
Closes the flavour gap in meat-and-plant blends, restoring savoury depth, and, through its fermented protein microstructure, adding mouthfeel, emulsification support and lasting juiciness.
balanced protein patties
For patties balancing meat and plant protein, FermiPro® Taste closes the flavour gap that often gives hybrids away, restoring the savoury, meaty notes and keeping the bite juicy as plant content rises. • Closes the flavour gap: restores the meaty, savoury depth lost as plant replaces meat. • Juicier bite: fermented protein microstructure supports emulsification and holds moisture. • Masks plant off-notes cuts bitterness and beany, legume notes.
balanced protein sausages
In hybrid sausages, FermiPro® Taste rebuilds the rich, cured character and keeps the emulsion tight — so the eating experience holds up across the meat-to-plant range. • Savory, cured depth: restores the full, meaty flavor of an all-meat sausage. • Emulsion support: protein microstructure stabilizes the fat–protein emulsion for a firm, juicy bite. • Lasting juiciness: holds moisture and flavor through cook and reheat.
Vegetable-Forward Patties
For patties leaning hard on vegetables and plant protein, FermiPro® Taste brings the savory depth and lingering mouthfeel a lean plant base lacks — so a vegetable-forward build still eats rich and satisfying. • Savory depth: umami and kokumi that vegetables and plant protein don't deliver alone. • Rounder mouthfeel: microstructure adds body and juiciness to lean plant bases. • Amplifies vegetable notes: lifts the vegetable flavors already in the build.
NUTRIENT DENSITY
FermiPro® + plantproteins nutrient-dense and protein-rich
FermiPro® works especially well alongside other plant proteins. It masks and flavour-enhances the protein it's paired with — cutting beany and bitter notes while lifting savoury depth — and, just as importantly, builds a functional texture profile the tongue reads as creamy, smooth and stable, holding water and oil where the protein alone would separate. The result is a nutrient-dense, protein-rich formulation that still eats indulgent.
Masks and enhances — cuts the beany, bitter off-notes of the base protein and lifts umami and savory depth. (Taste)
Creamy, smooth, stable — holds water and oil to build viscosity and a stable emulsion where the protein alone would separate. (Creamy)
Protein-rich, nutrient-dense — adds functional performance without diluting the protein load. (Taste + Creamy)
FermiPro® Creamy + plant protein — indicative performance
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