Step 01
RAW BOTANICAL
Whole botanicals naturally contain complex compounds, fibers, polyphenols and aromatic precursors.
Where Fermentation Unlocks Innovation
For more than 20 years, Kefiplant has specialized in symbiotic fermentation, transforming botanicals into ingredients with enhanced flavor, functionality and formulation potential.
Our proprietary fermentation process is optimized for each botanical to develop its unique characteristics and create high-performing ingredients for food and beverage formulation.
Unlock the full potential of botanicals through symbiotic fermentation.
At Kefiplant, we use symbiotic fermentation, where beneficial bacteria and yeasts work together with the compounds naturally present in whole botanicals. Throughout fermentation, this microbial ecosystem transforms plant compounds while generating aromatic molecules, organic acids, postbiotics and other fermentation-derived metabolites, creating new flavors, aromas and characteristics.
Just as grapes become wine and milk becomes yogurt, the botanical evolves into something fundamentally different, with its own sensory and functional profile.
Step 02
SYMBIOTIC FERMENTATION
Beneficial bacteria and yeasts work together to transform botanical compounds, generating organic acids, postbiotics, new aromatic molecules and fermentation-derived metabolites.
Step 03
FERMENTED BOTANICAL
The result is a transformed liquid botanical ingredient with enhanced flavor complexity, fermentation-derived functionality and new possibilities for formulation.
THE RESULT
ENHANCED FLAVOR COMPLEXITY
Deeper, richer and more rounded flavor profiles develop during fermentation.
FERMENTATION-DERIVED FUNCTIONALITY
Organic acids, postbiotics and other fermentation-derived compounds are generated through the process.
NEW FORMULATION POSSIBILITIES
Support formulation challenges such as sugar reduction, sodium reduction and flavor enhancement through the unique characteristics developed during fermentation.
Fermentation is not simply better because it lasts longer.
Great fermentation is about knowing when a botanical has reached its optimal point.
At Kefiplant, each botanical is carefully monitored throughout fermentation to achieve the right balance between aromatic complexity, acidity, functional development and botanical character.
Too little fermentation can leave flavors and fermentation-derived compounds underdeveloped. Too much can lead to dominant acidity, loss of botanical character and reduced formulation flexibility.
The optimal fermentation window is where these characteristics come together, creating a balanced fermented ingredient with rich flavor complexity, functional potential and greater formulation versatility.
Fermentation too short
- Limited development of aromatic compounds
- Less flavor complexity
- Less fermentation-derived metabolites
- Reduced functional potential
Optimized fermentation
- High aromatic complexity
- Maximum functional potential
- Balanced acidity
- More roundness and body
- Excellent formulation versatility
Excessive fermentation
- Dominant acidity
- Loss of botanical character
- Unbalanced aromatic profile
- Reduced versatility
- Limited formulation flexibility
An expertise you can measure.
HPLC analysis of Kefiviva™ Kombucha Base shows a greater diversity of phenolic compounds compared with a standard kombucha concentrate, demonstrating a more complex phenolic profile developed through our optimized fermentation process.
Higher Diversity of Phenolic Compounds
A broader range of phenolic compounds is detected in Kefiviva™ Kombucha Base compared with the standard kombucha concentrate analyzed.
Designed to solve real formulation challenges.
Our fermentation expertise allows us to develop botanical ingredients with distinct sensory and functional characteristics, giving formulators new ways to improve product performance naturally.
- Reduce Sugar & Replace Sweeteners
- Reduce Sodium
- Enhance Flavor
- Add Functional Benefits
- Create Product Differentiation
Built to deliver at industrial scale.
20+ YEARS
Fermentation Expertise
12 MILLION LITERS
Annual Capacity
COMMERCIAL SCALE
Production
GLOBAL
Supply Capabilities