Preserving tradition with technology
Vitality Foods
Copyright      Vitality Foods Ltd 2010
Good for your business
Raw lacto fermented vegetables are superior in many ways to their closest rival products. Here is a comparison with fresh cut vegetables (grated, sliced, etc.) and regular pickles:
How do raw lacto fermented vegetables compare with similar products?
  Product 
  feature
  Storage
  Shelf life
  Fresh cut
  vegetables
  Regular
  pickles
  Raw lacto fermented
  vegetables
  Chilled
  Ambient
  Chilled
  Short
  Long
  Long
  High value
  by-products
  No

  No

  Yes
  (fermented juices)
  Additives
  No
  Sometimes
  No
  Pasteurised/heated/
  sterilised
  No
  Yes
  No
  Salt content
  None
  High
  Medium
  Friendly bacteria
  No
  No
  Yes
  Image
  Healthy
  Processed
Energy efficient
Lacto fermentation has ecological advantages as a method of food conservation. Because raw lacto fermented vegetables are not heated or pasteurised, the production process consumes less energy than other preservation methods, such as freezing, bottling or canning.
Read about the advantages of using our starters to produce raw lacto fermented vegetables.