The Danish ingredients producer FERM FOOD, partly owned by Emmelev A/S, is taking over Orkla's former pasta factory in Skovlund.
The Danish ingredients producer FERM FOOD, partly owned by Emmelev A/S, is taking over Orkla's former pasta factory in Skovlund.
The takeover provides new production facilities to increase deliveries of fermented plant ingredients to the food industry – driven by export demand that has developed faster than expected, FERM FOOD writes in a press release.
“We haveout grown our current production facilities. With the factory in Skovlund, we can deliver farmore fermented ingredients to food producers in Denmark and abroad. The international interest has come faster than we expected – and that is why weare scaling up now,” says Jens Legarth, CEO of FERM FOOD.
When thefermentation factory is fully phased in, FERM FOOD expects an annual production capacity of up to 20,000 tons – depending on product mix – in addition to the existing capacity in Vejen.
Morefunctionality – fewer E-numbers on the ingredient list
More foodmanufacturers are demanding more natural ingredients that can deliver functionality without making the ingredient list longer. FERM FOOD's fermented ingredients are developed to reduce the need for additives and preservatives and contribute to longer shelf life, increased food safety and better binding capacity – while adding nutritional value in the form of protein, vitamins, minerals and dietary fiber to the finished products.
“Our technology makes it possible to use fermented ingredients in completely ordinary foods. It gives producers a more natural ingredient solution with functionality – and makes it easier for consumers to enjoy fermentation in their everyday lives,” says Jens Legarth.
Already in use in everyday products
FERM FOOD's ingredients are already used in a number of product categories for both commercial kitchens and retail:
“Our ingredients are used in everyday products such as bread, ready-to-eat legumes, hybrid meatproducts, plant alternatives, binders and salads. With the factory in Skovlund, we are scaling up so that we can supply fermented ingredients to many more manufacturers and categories,” says Jens Legarth.
Industrial biotechnology with global proof
The production is based on the biotechnology solid-state fermentation and acarefully selected mix of lactic acidbacteria. The parent company Fermentation experts A/S has patented the technology and uses it in factories in the USA, Malaysia, Denmark and Ukraine for the production of plantprotein on a large scale. The experience from international production is part of the foundation for FERM FOOD's start-up in 2019 and the current scale-up at the former pasta factory.
Picture: Jens Legarth (CEO), Rikke Matthiesen (CSO) and Torbjørn Tyndkjær-Thomsen, Food & Process Developer, at FERM FOOD's new production facilities.
