Clean-label fermented binder solutions for improved cooked protein integrity

Overview

FERM FOOD presents a revolutionary clean-label functional ingredient platform designed to enhance the integrity of cooked proteins. Utilizing patented solid-state lactic acid fermentation, this technology transforms plant-based raw materials such as faba beans, buckwheat, and oats into ingredients that naturally improve water-binding, emulsifying, gelation, and texturizing properties. The result is enhanced structural integrity in cooked fish and delicate meat applications, achieving cohesion and firmness during thermal processing, slicing, depositing, and packaging without artificial additives or added salt. This scalable solution supports improved shelf life, sustainability, and sensory quality, aligning with clean-label expectations.

Technical specifications

• Key features:
  • Patented solid-state lactic acid fermentation technology
  • Enhances water-binding, emulsifying, and gelation properties
  • Compatible with existing industrial production systems
  • Reduces CO₂ emissions and supports sustainable practices
  • Preserves nutritional quality and protein digestibility while maintaining taste and texture
• Applications:
  • Improves structural integrity in cooked fish and delicate meat products
  • Suitable for use in thermal processing, slicing, depositing, and packaging

Technology readiness level

The technology is validated at TRL 8, having been industrially tested and implemented in various commercial food manufacturing workflows. FERM FOOD provides off-the-shelf samples and offers collaborative R&D opportunities to optimize formulations for specific applications.