gut health on the go
RESEARCH AND COLLABORATION
Research and collaborations between different fields of knowledge is at the heart of our business. Our macarons saw the day because of a nutritionist, microbiologist and pastry chef sitting down at the same table. Thanks to the Growing Kent and Medway Business Innovation Voucher which we won early 2023 together with Greenwich University, we explored new product production techniques.
INNOVATIVE PROCESS
To make our macarons we combine traditional lacto-fermentation with freeze drying technology. Freeze drying is commonly used in the pharma industry. In this process, the water is gently extracted from the fermented dough under vacuum. Through this process we ensure that the live cultures and a large part of the nutrients remain preserved. Our treats are lab tested and contain 3 Billion CFU from 35 different live cultures.
OUR INNOVATION AWARDS AND GRANTS
2023
Fermenti is the winner of the "Best Food Innovation" category at the World Food Innovation Awards 2023.
Fermenti and Greenwich University received the Growing Kent & Medway Business Innovation voucher.
2022
Our Raspberry and Coconut macarons wins gold awards in 4 categories including the Innovation Award at the Nourish Awards
2021
Fermenti shortlisted as an Innovator by the Open Innovation Forum Food, Drink & FMCG Pitching Event organised by Cambridge University
