FermiPro®taste

deep savoury taste,  authentically developed

certifications

No GMO materials in substrate or cultures

No allergens required to be labeled

(EU 1169/2011)

Vegan (suitable for lacto/ovo diets)

Halal and Kosher available on request

labeling

Fermented Faba Protein

(Faba Beans, Oats, Sea Salt)

Miso Protein

(Faba Beans, Oats, Sea Salt)

FermiPro® taste

Multifunctional flavor system

umami | kokumi | salt reduction| masking

umami, kokumi, salt reduction and masking don't work in isolation here. They're grown together in a single cross-ferment, so they interact. That combination is what builds real depth: a rounder, more complex savory profile with built-in flavor modulation that no stack of separate additives can recreate.

produced in Denmark

nutrition

(per 100g)

Protein 50g · Fibre 16g · Total fat 2.5g · Saturated fat 0.8g · Sugars 1.5g · Salt 4.2g · Energy 1560 kJ · Source of iron & B12

other

the data behind the taste

COMPLEXITY

Layered by design

Savory depth isn't a single note, it's many taste-active compounds working at once. Cross-fermentation builds them together: glutamates for umami, nucleotides that multiply it, and kokumi peptides that add richness and length. Each shows up in the data on its own; together they create the layered complexity, the roundness and lingering savor, that no single additive can deliver.

SENSATION

kokumi

Kokumi is the sensation of richness and mouthfulness that amplifies every other taste. Where umami adds a note, kokumi turns up the whole orchestra — more depth, longer finish, less bitterness. It comes from γ-glutamyl peptides built during fermentation. FermiPro carries elevated levels of all 11 key peptides versus its raw substrate — including γ-Glu-Val-Gly, the most potent kokumi compound known.

SALT REDUCTION

Cut sodium,  keep craveability

That same complexity is what lets you cut salt. Kokumi doesn't just add richness — it lengthens and deepens the perception of saltiness across the bite, so less sodium still tastes full. In sensory testing, FermiPro enabled up to 30% salt reduction while scoring higher on liking than standard salt-reduction agents — with no bitterness or metallic finish.

MASKING

Cleaner taste,
 no off-notes

Plant proteins bring bitterness and beany, green notes. FermiPro works on both — its umami and kokumi turn up the savory signal so off-notes recede, while fermentation reduces the bitter and green compounds at the source. The effect is strongest exactly where it's needed most: high-protein formulations.

putting it to work

COMPARISONS

THE TASTE-OFF

Scored blind against the additives it replaces, salt-adjusted so taste is the only variable. FermiPro leads on complexity, kokumi and clean label, with no bitterness or metallic finish.

Internal blind panel, salt-adjusted (●●●●● = highest relative intensity)

HOW TO APPLY

DROPS straight IN

FermiPro works as a direct addition at a 1–4% final dose — no special equipment, no reformulation around it. Match the dose to your format and it does its job from there.

Cutting sodium

Replace yeast extract and MSG 1:1, then reduce salt by 10–20% and panel-test. Most blends tolerate a 20–30% cut with no loss in perceived saltiness — and no KCl needed.

What FermiPro amplifies

Roasted alliums · dark herbs (oregano, thyme, sage) · tomato, mushroom, paprika · cheese and butter notes without dairy · smoke and char.

holds through heat

Keeps its flavor and functional properties through heat treatment, retort and cooking — so it performs in ready meals, sauces, soups and any thermal process.

Ready to use dry

No cooking, no pre-treatment. In snack seasonings and spice blends it goes in as a direct addition and works from there.

blends into liquid

A dried powder with high solubility — it disperses evenly into sauce bases, soups, dressings and wet-phase processing without clumping or settling.nly into liquid formulations without clumping or settling, making it straightforward to work with in sauce bases, soups, dressings, and wet-phase manufacturing processes.

functional attributes

Also support and enhance the mouthfeel, mainly the kokumi, as well as the solids foundation.

INTEGRATION

FITS YOUR PROCESS