Quality and
Sustainability


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Quality is undoubtedly the number one priority at Fermedics.

 

Purity & safety of ingredients


Fermedics adheres to strict global quality standards and this starts with the selection of raw materials. Therefore, we work together with the finest suppliers worldwide.

We initially opt for organic quality, but this depends on availability. As the demand exceeds supply, we at Fermedics are very wary and leave nothing to chance. That’s why we ensure prior testing. All ingredients are regularly independently tested in an EU laboratory for heavy metals, pesticides, and microbes. We test our ingredients during the production process on purity and identity. Our rigorous testing procedures ensure the safety of our ingredients.


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Potency of ingredients


At Fermedics, we believe in the holistic vision of herbal medicine and use predominantly the entire matrix of the herb. Our fermented ingredients contain enough active components to be effective. We also carry out regular analyses on our batches to provide our customers with the best possible service.


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Sustainability


Fermedics is constantly looking for raw materials that are not only pure but also sustainable and possibly comply with ‘Fair Trade’ standards.

We also develop sustainability as a company by developing mushroom mycelium through microbial fermentation to reduce raw material consumption. Deep-layer liquid state fermentation is the preferred method for mass production of medicinal mushrooms without destroying the wild crop and is also more environment friendly than mushroom cultivation.

Fermedics is fully engaged in a further expansion of sustainability in all its business processes since we are aware of the necessity to minimize our environmental footprint.

Certifications


R&D and production strictly follow the HACCP, ISO17025 and ISO22000 quality management system. Rigorous monitoring is approved by relevant authorities and meet the QC standards of HACCP. All of them contribute to ensure 100 % traceability.


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Quality probiotics


Fermedics probiotics are manufactured to the highest standard and based on years of scientific research.

Our patented probiotic strains are different from the others since all our probiotics are protected by a patented five-layer micro encapsulation technology!

PATENTED
FIVE-LAYER MICROENCAPSULATION
TECHNOLOGY

PROPERTIES
OF THE FERMEDICS PROBIOTICS

Strain features

  • Strain was identified by DNA sequencing with 16S rDNA
  • Strain was subjected to biological testing (acid and bile salt tolerance assay) and functional tests to select the best strain and generate its unique identity
  • Quality control and strains confirmation are carried out before production process

Incubation features

  • The probiotic strains are cultivated under the optimal culture conditions
  • Completely closed and sterile production process
  • Process quality control by API ZYM System to ensure that the quality of each batch is clean and stable
  • The probiotic strains don’t contain any bacterial contamination, allergens, pesticide residues, chemical additive or preservative and contains a very low level of heavy metal. The product complies with food safety and hygiene regulations.

Probiotic features

  • Each strain was evaluated and graded by antimicrobial agents and anti-pathogenic bacteria resistance assay
  • Five-layer micro-encapsulation technology to ensure high viability
  • The functional claims and stability of the strains were proved by animal assays or clinical trials
  • The selected probiotic strains passed food safety evaluation assay

Other advantages

  • The probiotic strains are composed of pure strain and stable bacterial numbers. Safe and hygienic.
  • Providing probiotic strains without allergens that have been subjected to various microbial contamination controls.
  • The product packaging and transportation is implementing in rigorous quality control and quality assurance process to ensure the probiotics are delivered at the best condition
  • The products have the scientific report (SCI) support, various patent certifications and HALAL certification.
  • Frozen shipping
  • High/Standard bacterial numbers

Quality Fermented Mushrooms


Submerged fermentation is the best technology to manage the identity and purity of medicinal mushrooms without contamination. Via low temperature membrane filtration, the freeze-dried mushroom mycelium contains only polysaccharides with high molecular weight (> 5000 Da) that are much more bio-active. This cultivated mycelium contains 100 % pure polysaccharides including ß-glucans from the mushroom itself in contrast to many mushroom powders which often contain higher levels of polysaccharides derived from starch and other impurities of cereal-based cultivation.

Strain features

  • Strain identification by DNA sequencing with ITS1-5.8S rDNA-ITS2
  • By using biology and chemistry assays to select the best strains and generate its unique identity
  • Quality control and confirmation of strains are carried out before

Incubation features

  • A single strain is cultured under the optimal culture conditions
  • Completely closed and sterile production process
  • Process quality control by API ZYM System to ensure that the quality of each batch is clean and stable
  • The fermentation product does not contain any bacterial contamination, allergens, pesticide residues, chemical additive or preservative and contains a very low level of heavy metals. The product complies with food safety and hygiene regulations

Compositional features

  • Qualitative and quantitative analysis of active compounds, strict quality control of batch products
  • The active polysaccharide compounds (12%-40 %) come from mushroom mycelium and not from starch or gum and they have good properties of boost physical strength and immunity improvement
  • The regulation and improvement function of the active compounds could be found in the scientific report (SCI)

Comparison with solid state fermentation

  • The product obtained by the deep-layer liquid state fermentation is pure, pollution-free, safe and hygienic.
  • The active compounds of the product have stable quality and accurate function
  • The active polysaccharide compounds come from mushroom mycelium and not from cereals starch or gum; the functional effectiveness is ensured.
  • The solid-state fermentation of mycelium has doubts about allergens, chemical pesticide residues, preservatives, excess of heavy metals, plasticizers, etc.

Comparison with fruit bodies

  • The product obtained by the deep-layer liquid state fermentation is pure, pollution-free, safe and hygienic.
  • Qualitative and quantitative analysis of active compounds, some special active compounds don’t exist in fruit bodies, only present in liquid fermented mycelium incubation.
  • Polysaccharides extraction from fruit bodies contain high amount of starch, and are misidentified as active polysaccharides in analysis, and its function is not significant.
  • The lignified fruit bodies contain a small amount of active polysaccharide (3-6 %) and its activity is limited
  • The fruit bodies have doubts about allergens, chemical pesticide residues, preservatives, excess of heavy metals, etc.
 
 

Quality Fermented Botanicals


During the fermentation process, the botanicals are invaded by edible microorganisms, which secrete different enzymes, not only to improve their nutritional value by pre-digestion of carbohydrates, proteins and lipids, but also to create beneficial substances for health. These include Short-Chain Fatty Acids (SCFA's) derived from indigestible carbohydrates and SOD-like substances that have a similar effect to superoxide dismutase but are much more stable and more easily absorbed through oral intake than SOD.

Strain features

  • Strain identification by DNA sequencing with 16S rDNA, ITS1-5.8S rDNA-ITS2
  • A strain with functional or high transforming substance ability is selected for fermentation process
  • Quality control and confirmation of strains are carried out before fermentation process

Incubation features

  • Three or four staged sterilization to ensure pure strain is used for a dominant fermentation process
  • Completely closed and sterile fermentation process
  • Process quality control by API ZYM System to ensure that the quality of each batch is clean and stable
  • The fermentation product doesn’t contain any bacterial contamination, allergens, pesticide residues, chemical additive or preservative and contains a very low level of heavy metal. The product complies with food safety and hygiene regulations.

Compositional features

  • Sugar-free fermentation, alcohol free
  • Pure natural health ingredients, no fragrance additives and flavouring agents
  • Qualitative and quantitative analysis of active compounds, strict quality control of batch products
  • The regulation and improvement function of the active compounds could be found in the scientific report (SCI)
  • The active compounds come from the secondary metabolites or transformed substances in fermentation process, and they have good properties of boosting metabolism and immunity improvement.

Comparison with solid state fermentation

  • Completely closed and sterile fermentation process to ensure the product is pure, pollution-free, safe and hygienic.
  • Pure natural health ingredients, no fragrance additives and flavouring agents.
  • Qualitative and quantitative analysis of active compounds, strict quality control of batch products
  • The ingredient is fermented in sugar-free complete staged fermentation process, alcohol free (alcohol is broken down by lactic acid bacteria and acetic acid bacteria)

Want to know more about the benefits of fermented ingredients?


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