Batch Fermentation

This is a traditional method of fermentation where a specific microorganism is introduced into food side streams, such as third-grade fruit that would otherwise be wasted. The microorganisms transform the substrate, converting it into valuable products like our sweetener. This process allows us to extract the maximum possible value from the side streams, turning waste into a useful ingredient. Batch fermentation is a tried and tested method that has been used for thousands of years in various forms, from brewing beer to making bread. At Fooditive, we've adapted this traditional method to suit our sustainability goals.

Pecision Fermentation

Our process involves the careful manipulation of specific microorganisms to produce a desired product. It's comparable to growing a plant in a well-controlled environment, where all the necessary conditions (light, temperature, humidity, nutrients) are carefully monitored and regulated. In our case, we use precision fermentation to produce our non-animal casein, a high-quality, functional ingredient. Unlike traditional fermentation methods, precision fermentation gives us control over the end product at a molecular level. This ensures that the casein we produce is not only of the highest quality but also consistently produced batch after batch.

Enzymatic Fermentation

Our latest process, enzymes are naturally occurring proteins that act as catalysts for specific biochemical reactions. We leverage these enzymes to drive fermentation in a targeted way, producing our bee-free honey. The enzymatic fermentation process involves isolating the specific enzyme responsible for the reaction we want and then using that enzyme to drive the fermentation process. This means we can selectively target reactions that create the desired product, like honey, without the need for bees.