Advanced Fermentation
Fermentation unlocks nature’s potency
Fermentation is an ancient practice that has been used in food processing for thousands of years. Fermentation was and still is used as a means of preservation, to improve taste and texture of foods as well as improve digestibility and nutritional profile. Common fermented foods include beer, wine, yogurt, tempeh, kimchi and sourdough bread. Recently however, research around fermentation has increased, with the findings showing amazing benefits of this food processing technique.
Microorganisms have coexisted with humans for millions of years.
There are more microbes in our gut than cells in our body.
The microbiome is an ecosystem of microbes, fungi, yeasts and other life forms.
This microbiome has helped us to transform wild plants to set free molecules that we have been using for health and survival for millennia.
A healthy microbiome is paramount to an optimal transformation in the gut. As our microbiome is less prepared than ever to “transform” medicinal and other plants, we opted to do this in a controlled way.
Our fermented botanicals and wholefoods are produced by Fermedics,
specialists in controlled fermentation. Each ferment uses carefully selected microorganisms under precise conditions, free from competing strains, so that only the desired properties are developed. Some ingredients go through several stages of fermentation, each with a different microorganism, to achieve the best result. Throughout, a key aim is to make the plant’s natural compounds easier for the body to absorb.
Fermedics choose 100% pure, potent and sustainable raw materials,
where possible from organic farming and fair trade. Their preferred way of working is to transform the whole plant matrix in order to harvest all possible synergistic effects within the plant.
Terranova demonstrates an evidence-based holistic approach to product development.
The combination of both fermentation and fresh freeze drying methods produces the most biochemically active and nutritionally enhanced products.
Fermentation increases bioavailability of certain nutrients
Fermentation increases antioxidant activity
Fermentation increases digestibility