“Fermentation may have been a better innovation than fire.”
David Wallace
ANCIENT TRADITION
Fermentation goes back at least 10,000 years. It is a natural process which uses microorganisms to preserve food. It also positively influences the taste and smell of foods.
That’s why fermentation has been around for so long: the oldest known fermented beverage was made of fermented rice, honey, and fruit. The discovery was made by archaeologists who were analysing Neolithic Chinese pottery, which dated back to 7,000 BC.
Today, fermented foods (e.g., Kimchi, Kefir, Sauerkraut) are popular in many cultures, notably Japan, Korea and Eastern Europe.
THE SUPERFOOD BOOSTER
The reason why fermentation changes foods positively in a variety of ways lies in the so-called probiotic bacteria. Particularly lactic acid bacteria, which have been shown to affect the human microbiome. A healthy microbiome is associated with having a positive influence on diseases such as diabetes, allergies, and high blood pressure.
Moreover, during fermentation, bacteria can produce new, more bioactive compounds, break down harmful materials, or improve the digestibility of foods. Fermentation also has a major effect on how food tastes, smells and feels.
CONTROLLED FERMENTATION
The fermentation process utilises the controlled cultivation of microorganisms and the enzymatic conversion of nutrients which happens as a result of it. When fermenting at scale, extensive tests need to be performed regularly to check for any undesirable microorganisms or contaminants.
Besides monitoring the valuable compounds, we also monitor a wide range of other parameters, including temperature, pH levels, lactate concentration, live cell concentration of probiotic microorganisms, and optimal timing to cease the fermentation process.
QUALITY
Fermentation is not an easy process, especially when the results must be at a consistently high quality. For our fermentation process we use certified lactobacillus strains that are also naturally found in the human intestine. The purity and efficiency of these high-performance strains is being evaluated on a regular basis. And, only the highest quality raw materials and ingredients are used in the process.
Certified organic raw materials
Process controlled fermentation
Large-scale, reproducable technology
Detailed analytical & functional characterization
Want to ferment your own product?
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Cellavent Healthcare GmbH
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