Challenges We Solve
Formulation Challenges
Reduce Sugar & Sweetener Replacement
Reduce Sodium
Commercial Kombucha Solutions
Fermented Ingredients
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Black Tea Kombucha Base
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Green Tea Kombucha Base
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Fermented Stevia Leaf
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Fermented Ginger
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Fermented Celery
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Fermented Garlic
Fermented Cascara
Fermented Chamomile
Fermented Cinnamon
Fermented Dandelion
Fermented Echinacea
Fermented Ginseng
Fermented Holy Basil
Jasmin Tea Kombucha Base
Fermented Lemon Balm
Fermented Lemongrass
Fermented Milk Thistle
Fermented Moringa
Fermented Oregano
Fermented Passionflower
Fermented Peppermint
Fermented Rooibos
Fermented Turmeric
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Applications
Beverage
Food
Other
Fermentation Technology
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Technical knowledge base for formulation teams
Recipe portfolio, technical data sheets, formulation guides, case studies and articles.
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Downloadable technical assets
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Recipe Portfolio
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Technical Data Sheets
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Formulation Guides
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Product Catalogue
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Certification Documentation
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[ Case studies ]
Case studies
[ Case study cover ]
Beverage · Sugar reduction
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[ Case study cover ]
Beverage · Sugar reduction
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[ Case study cover ]
Beverage · Sugar reduction
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[ Articles ]
Articles & formulation guides
Formulation guide
Reducing sodium in soups and sauces using fermented plant ingredients
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Formulation guide
Developing lower-sugar beverages without sweeteners
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Formulation guide
Using fermentation-derived ingredients in clean-label formulations
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Formulation guide
Sensory considerations for sodium-reduced prepared meals
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Formulation guide
Formulation pathways for functional beverages
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[ FAQ ]
Frequently asked questions
What is a fermented plant ingredient?
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