Fermented Sciences Inc. (FSI) was founded in 2017 by Bill Moses, a well-known expert in the art and science of fermentation, co-founder and former CEO of KeVita, which he sold to PepsiCo. Flying Embers handcrafted hard kombucha is the first product line developed and launched by FSI.

“As the specialty food industry hits a record year of growth with $148.7 billion in sales, we’re seeing that health benefits and sustainability concerns will continue to drive more food and beverage trends in 2020,” said Denise Purcell, head of content for the SFA.

The aim of the joint development agreement is to establish a platform for the production and commercialization of algae-based ingredients rich in protein and micronutrients.

Kaneka has an extensive bank of over 1,000 clinical probiotic strains extracted from human origin and fermented food samples which have not been affected by western lifestyle, diet or medicine.

Interest in fermented foods has risen, not only because of their perceived digestive health benefits, but also because of their naturally processed image fitting well into current clean label and authenticity concerns.

Never pasteurized, always organic, Farmhouse Culture’s products are available nationwide at both conventional and natural food retailers.

Florida Food Products’ new line of liquid and powdered lactic acid fermented vegetable products currently includes beet, carrot, onion, and mushroom.

The fermentation unit is fully operational and will serve as a crucial resource in propagating bacteria and enabling high potency, stability and efficacy of probiotics.

Naturex has patented a synergistic blend of two botanical extracts called, Upletic, to enhance muscle protein synthesis, strength and performance. Officials say the ingredient also is clinically proven to improve lean mass in sporty as well as athletic people.