Copyright      Vitality Foods Ltd 2010
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: