Caldwell Bio Fermentation, in association with Agriculture and Agri-Food Canada (AAFC), are the first to apply sustained microbiological research and practical production know-how to the traditional practice of lacto fermentation.
In 2007, the team was awarded the FPTT Excellence in Technology Transfer Award for the successful commercialization of this process.
The scientific literature regarding the health benefits of lactic fermentation is voluminous. Following are just a couple of the many publications on the subject:
• A major study by the United Nations Food and Agriculture Organization (FAO), entitled "Fermented Fruits and Vegetables - a Global Perspective". Click here to read it.
• A press release from the University of North Carolina concerning the research on lactic acid bacteria (LAB) performed by Dr. Fred Breidt. Click hereto read it.
We have completed a comparative study of the three main fermentation options - without a starter; with whey; with a starter. Click here to download this fascinating report.
We also offer our commercial starters and our accumulated scientific knowledge and production expertise to other producers of raw cultured vegetables. Contact us for more information.