Founded in 2004, Kefiplant has spent more than two decades exploring what fermentation can bring to plants. What began with a belief in the potential of fermented botanicals has grown into an industrial-scale ingredient company helping manufacturers create better food and beverage products.
At Kefiplant, our rhythm is set by the plants we ferment. We believe in the power of fermentation — but even more in what it makes possible.
Better solutions for formulators. Better products for brands. And ultimately, food and beverages people can genuinely enjoy and feel good about, without any compromise. Because a better product should feel as good as it tastes.
The joy of creating.
The joy of eating well.
The joy of feeling good.
A joy that travels all the way from formulation to digestion.
From our beginnings in 2004 to the commercial-scale operation we are today, Kefiplant has grown around one core expertise: transforming botanicals through fermentation.
Driven by a passion for botanicals and fermentation, Chantale Houle founded Kefiplant in 2004. Long before fermentation became a growing movement, she saw the potential in combining plants and fermentation in new ways.
Just three years after Kefiplant was founded, its first patent was approved in 2007, recognizing the fermentation process the team had been developing and refining.
Kefiplant begins exporting to the United States in 2010, followed by Australia in 2013. What started in Quebec was beginning to find its place with manufacturers around the world.
Driven by growing demand for fermented black tea (kombucha), Kefiplant launches a $10.6 million expansion project to significantly increase its production capacity. The expansion marks a major step in the company’s growth and its ability to support commercial-scale demand.
During the pandemic, Kefiplant’s R&D team turned its focus to exploring the fermentation of new botanicals and uncovering new formulation possibilities. This work led to new solutions for sugar and sodium reduction, as well as flavor enhancement.
Today, Kefiplant is experiencing growing demand for its fermented botanical ingredients and formulation solutions internationally. With 22 years of expertise behind us, we continue to innovate, expand into new markets and explore what fermentation can make possible.
Our support goes beyond supplying ingredients. Our team works alongside manufacturers to help integrate our fermented botanicals into finished products, from initial testing to formulation trials and optimization.
In our formulation lab, customers can test applications, explore different inclusion levels and see firsthand how our ingredients perform within their products.
Test our fermented ingredients directly in food and beverage applications.
Explore inclusion levels and identify the right approach for your formulation.
Work alongside our team to evaluate results and optimize ingredient integration.
With 12 million liters of annual production capacity, Kefiplant combines specialized fermentation infrastructure with the reliability required to support commercial food and beverage manufacturing.
Annual Production Capacity
Commercial Formats
Dedicated to Botanical Fermentation
Designed for Commercial Supply
At Kefiplant, we are committed to delivering fermented botanical ingredients that meet high standards of safety, quality, consistency and excellence.
From Quebec to markets around the world, our fermented botanical ingredients support food and beverage manufacturers across a growing range of applications.
Tell us what you're working on. We'll help you explore what fermented botanicals can bring to your product.
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