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Preserving tradition with technology

Vitality Foods

Lacto fermentation

The challenge - controlling the process

Traditional lacto fermentation is uncontrolled and spontaneous. The results are inconsistent and can be unstable. Many factors can affect the final product, for example:

• Vegetable freshness and quality
  

• Fermentation time
  

• Temperature
  

• Salt quality and content
  

• Secondary fermentation
  

• Changing their authentic flavour, colour and texture
  

• Reducing their nutritional value
  

• Killing the beneficial lactic-acid-producing bacteria
  

Vinegar, pasteurisation or chemical preservatives are often used commercially to produce uniform, shelf-stable products. These methods affect the quality of the products by:

The solution

Large-scale production of traditional lacto fermented vegetables requires a scientific approach and precisely controlled production.

• Fermentation time is shortened
  

• Secondary fermentation is controlled
  

• Salt levels are reduced compared to regular pickles
  

• Precise techniques ensure consistent, stable production, even on a commercial scale
  

• The final products retain the flavour, colour and texture of traditionally-fermented vegetables, as well as all their important health benefits.
  

With our unique mixed-strain starters and tested procedures: