FermiPro®texture
rich, creamy texture from wholesome ingredients
the mechanism behind texture
EMULSIFICATION
stabilises THE FAT PHASE
Cross-fermentation increases emulsification capacity by 66% over the raw substrate. FermiPro disperses and holds the fat phase in a fine, uniform emulsion — matching, and in certain matrices surpassing, lecithin or xanthan gum.
FAT REDUCTION
FULL RICHNESS AT LOWER FAT
The protein–fibre matrix binds water and builds viscosity, while kokumi-active peptides raise perceived richness and prolong mouthfeel. Together they deliver dairy-style creaminess and body on a plant base
CREAMINESS
BUILDS BODY AND MOUTHFEEL
The protein–fibre matrix binds water and builds viscosity, while kokumi-active peptides raise perceived richness and prolong mouthfeel. Together they deliver dairy-style creaminess and body on a plant base
STABILITY
HOLDS THROUGH PROCESSING
FermiPro delivers heat-stable viscosity and freeze–thaw stability. Texture holds through cooking, chilling and storage across processed formats.
putting it to work
COMPARISONS
THE TASTE-OFF
Set against the texturants it replaces, FermiPro delivers creaminess, stability and clean-label nutrition in one — where the incumbents each do only part of the job.
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.
structures with plant proteins
FermiPro co-structures with other plant proteins — faba, pea, chickpea — forming a stable microstructure that binds fat and water into a continuous, creamy matrix. That lets you build a high-protein, high-fiber base without the chalkiness, syneresis, or off-notes it usually brings — nutrient-dense, and still creamy and tasty.
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
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.
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© 2026 by SUMM Ingredients
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® creamy
Multifunctional texture system in one
emulsification | fat reduction | creaminess | stability
FermiPro® creamy is a cross-fermented faba–oat protein (faba beans, oats, sea salt) that combines emulsification, fat and water binding, creaminess and process stability in one functional ingredient. Cross-fermentation develops a protein–fibre matrix and kokumi-active peptides that build viscosity and mouthfeel while dispersing and holding fat delivering dairy-style richness with heat-stable, freeze–thaw-stable texture.
produced in Denmark
nutrition
(per 100g)
Protein 34.2g · Fibre 24.7g · Total fat 3.83g · Saturated fat 0.93g · Sugars 1.6g · Salt 2.85g · Energy 1490 kJ
other
