Fermedics is specialized in the development and distribution of fermented ingredients, obtained by a patented technology!
FBG22TM: Fermented black garlic
Our black garlic is triple-fermented at low temperature for no less than 90 days with the best type of garlic, making it one of the best black garlic ingredients in the world! Contains as much as 10 mg SAC/g.
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FermogulanTM: Fermented Organic Jiaogulan
FermogulanTM, the most promising ingredient for healthy aging. UNIQUE! The first fermented organic jiaogulan worldwide!
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FibrioticsTM: Fermented fruit & vegetables
FibrioticsTM, the most innovative prebiotic & anti-inflammatory ingredient for a healthy microbiome!
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Ankascin®: Fermented red rice by monascus purpureus
The only safe and effective red yeast rice with no statins or monacoline K. A world first!
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FERMENTATION
Why fermentation
The fermentation of foods is an ancient practice that has been performed by humans for thousands of years. Our ancestors fermented food for various reasons as preservation, to improve the taste and to make them more digestible and nutritious.
Many cultures still eat fermented foods, such as Japanese miso, tempeh, and Korean kimchi; but unfortunately, fermented foods have largely disappeared from the Western diet.
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We were fascinated to see that the bioavailability and efficiency of herbs can be significantly increased by adding the right microorganisms to botanicals during the innovative fermentation process. This could be a breakthrough in herbal medicine.
