from nature
by nature ®
The FermiPro® platform is built on solid-state fermentation with curated microorganism consortia. Here's how it works and why it matters.
from nature
by nature ®
The FermiPro® platform is built on solid-state fermentation with curated microorganism consortia. Here's how it works and why it matters.
STEP 2
cross fermentation
Our proprietary microorganism selection drives targeted biochemical transformations, creating umami compounds, improving protein structure, and developing natural flavor.
dried ingredient
The result: a shelf-stable, clean-label powder that functions as taste enhancer, texture builder, and nutrition booster simultaneously.
STEP 3
PROCESS
the mechanism behind texture
When a selection of microbes and a dual fermentation process ferments faba and oats together, they build something neither ingredient had on its own. That single process has the ability to do three jobs at once: it develops taste, it rebuilds texture, and it opens the door to better nutrition — from one clean-label ingredient.
wholesome plants
We start with faba beans and oats. Whole food ingredients with no synthetic additives.
STEP 1
PROCESS
cross fermentation and its benefits
taste
Cross-fermentation develops the free amino acids, kokumi peptides, and aroma compounds responsible for umami depth and that rounded, lingering savouriness that makes a dish feel complete. It also breaks down the bitter compounds naturally present in faba bean, so the flavour stays clean even at higher doses.
Each metabolic step produces new molecules, and those molecules become the substrate for the next reaction. The compounds you taste in FermiPro® didn’t exist in the starting ingredients. They were built step by step. Mimicking what traditional fermentation processes do and applying it to scale
texture
Fermentation restructures proteins into forms that build creaminess and mouthfeel in liquid applications without starch or without gums. n dry applications it improves coating and binding. The texture comes from what the ingredient has been through, not from what's been added on top.
nutrition
Because FermiPro carries the taste (umami depth) and texture (mouthfeel), it lifts the ceiling on how much other protein you can use — pea, soy, faba, rice — without the bitterness and chalkiness that normally force formulators to hold back or mask. More protein goes in, the product still tastes and feels right. Nutrition becomes an outcome of the formulation, not a fortification step bolted on top.
PRODUCTION
living system,
consistent results
Fermentation is biological and biology, left to its own devices, varies.
Traditional fermented ingredients drift batch to batch because the variables accumulate: temperature, raw material inconsistencies, microbial competition. That's what makes most of them hard to scale and harder to specify.
FermiPro® is built on defined microbial consortia with fixed metabolic roles, running through a controlled solid-state process with set parameters every time. The strains don't change and the process doesn't improvise. The result? Same ingredient, same sensory profile, same functional output, batch after batch.
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