Fermentation-Based Solutions for Natural Food Preservation
Clean-label antimicrobial solutions powered by controlled fermentation technology. We turn familiar grains into functional ingredients designed to support food safety, microbial stability, and shelf life.
100+
STRAINS SCREENED
9 x 450 m3
INDUSTRIAL FERMENTERS
>12,000 MT/yr
PRODUCTION CAPACITY
100%
BIOBASED CARBON BY C14 TEST
From strain selection to application support.
Fermentation Technology
Food-grade fermentation platforms developed for functional food protection.
Clean-Label Solutions
Fermentation-derived ingredients designed for consumer-friendly formulations.
Microbial Control
Targeted solutions for selected mold, yeast, and bacterial challenges.
Shelf-Life Extension
Helping manufacturers maintain freshness, quality, and stability.
One platform：Three focused ingredients.
From carefully selected food substrates to controlled fermentation and standardized ingredients, our platform is designed around modern food-protection needs.
Fermented Wheat Flour
A wheat-based fermentation ingredient developed to support mold control, microbial stability, and a consumer-friendly ingredient declaration.
Cultured Dextrose
A natural antimicrobial ingredient produced by fermenting dextrose with selected food-grade microorganisms to support microbial control and shelf life.
Fermented Rice
A natural preservation ingredient made through controlled fermentation of rice flour to support fungal inhibition and reduced starch retrogradation.
A controlled path from raw material to protection.
Fermentation brings biology, process control, and application science together. The result is a functional ingredient platform rather than a single preservation method.
Selected Grain
Wheat, dextrose, rice, and other suitable food substrates.
Controlled Fermentation
Selected food-grade microorganisms and controlled process parameters.
Functional Metabolites
Organic acids and other fermentation-derived functional compounds.
Microbial Control
Designed to support stability against selected spoilage organisms.
Extended Shelf Life
Application-specific performance validated in the complete food system.
Solutions across six food categories.
Each application has different microbial risks, processing conditions, and label requirements. Our technical team helps match the right fermentation system to the food matrix.
Soybean Products
Tofu, dried bean curd, fermented soy products, and plant-based alternatives.
Mold and spore-forming bacteria control support
Raw Grains
Stored rice, wheat, corn, sorghum, and other bulk grains.
Surface mold control during storage and transport
Fresh Pasta
Wet noodles, dumpling wrappers, wonton skins, and similar products.
Refrigerated shelf-life and surface mold control
Bakery
Bread, cakes, pizza dough, pastries, and bakery premixes.
Mold control with a label-friendly declaration
Meat Products
Cooked meats, cured meats, ready-to-eat meat, poultry, and fish products.
Microbial stability in brine and prepared systems
Seasonings
Tofu, dried bean curd, fermented soy products, and plant-based alternatives.
Control support for acid-tolerant yeasts and molds
Technical knowledge for better formulation.
CATEGORY 01 | FERMENTATION TECHNOLOGY
CATEGORY 02 | FOOD PRESERVATION
Looking for cleaner labels?
Share your application, target organisms, and shelf-life objective. Our technical team will help identify a suitable fermentation-based solution.