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
  • The strain was subjected to biological tests (acid and bile salt tolerance test) and functional tests to select the best strain and generate its unique identity
  • Quality control and confirmation of the strains are carried out prior to the production process

Incubation features

  • The probiotic strains are cultivated under optimal growing 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 contain no bacterial contamination, allergens, pesticide residues, chemical additives or preservatives and contain very low levels of heavy metals. The product complies with food safety and hygiene regulations.

Probiotic features

  • Each strain was evaluated and classified using antimicrobial agents and anti-pathogenic bacterial resistance test
  • Five-layer microencapsulation technology to ensure high viability
  • The functional claims and the stability of the strains were proven by animal experiments or clinical trials
  • The selected probiotic strains passed the food safety assessment

Other benefits

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

Quality Fermented Mushrooms


Submerged fermentation is the best technology to manage the identity and purity of medicinal mushrooms without contamination. Via membrane filtration at low temperature, the freeze-dried mushroom mycelium contains only polysaccharides with a 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 was identified 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 grown under optimal growing 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 contains no bacterial contamination, allergens, pesticide residues, chemical additives or preservatives and contains very low levels of heavy metals. The product complies with food safety and hygiene regulations

Composition 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 have good properties to improve physical strength and immunity 
  • The regulatory and improvement function of the active compounds can be found in the scientific report (SCI)

Comparison with solid state fermentation

  • The product obtained by the deep-layer liquid state fermentation is pure, free from contamination, safe and hygienic
  • The active compounds of the product have a stable quality and a precise function
  • The active polysaccharide compounds originate from mushroom mycelium and not from cereal starch or gum; the functional effectiveness is guaranteed.
  • 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, free from contamination, safe and hygienic.
  • Qualitative and quantitative analysis of the active compounds, some special active compounds don’t exist in fruit bodies, only present in liquid fermented mycelium incubation.
  • Polysaccharides extracted from fruit bodies contain a high amount of starch, and are misidentified as active polysaccharides during analysis, and their function is not significant.
  • The lignified fruit bodies contain a small amount of active polysaccharides (3-6 %) and their 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. During the fermentation of berries, vegetables and fruit, microfibres are formed that are converted into Short-Chain Fatty Acids (SCFA's). SOD-like substances are also formed that have a similar effect to superoxide dismutase but are much more stable and more easily absorbed by oral intake than SOD. In addition, the active substances are converted into their bioactive form, which greatly increases bio-availability and efficiency.

Strain features

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

Incubation features

  • Sterilization in three or four steps to ensure that the pure strain is used for a dominant fermentation process
  • Fully 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 contains no bacterial contamination, allergens, pesticide residues, chemical additives or preservatives and contains very low levels of heavy metals. The product complies with food safety and hygiene regulations.

Composition features

  • Sugar-free fermentation, alcohol-free
  • Pure natural health ingredients, no fragrances or flavourings
  • Qualitative and quantitative analysis of active compounds, strict quality control of batch products
  • The regulatory and improvement function of the active compounds can be found in the scientific report (SCI)
  • The active compounds originate from the secondary metabolites or transformed substances in the fermentation process, and they have good properties to stimulate metabolism and improve immunity

Comparison with solid state fermentation

  • Fully closed and sterile fermentation process to ensure the product is pure, pollution-free, safe and hygienic.
  • Pure natural health ingredients, no fragrances or flavours
  • Qualitative and quantitative analysis of the active compounds, strict quality control of the batch products
  • The ingredient is fermented in a sugar-free fully 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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