Yeast fermentation
Alcohol and esters
Builds the alcohol and ester backbone of the fermented flavour profile.
01 / QUALITY & PLANT
Quality and plant
Quality comes from a repeatable process. Raw materials, strains and fermentation parameters sit inside one control logic, so every batch can be traced.
02 / PROCESS
The process we control
Raw material to finished product
Six steps, each with defined inputs and confirmation points.
01
Raw material selection
Sourcing
Fruit and vegetable bases selected to the target category and flavour profile.
02
Cleaning
Preparation
Impurities and interfering surface microbes removed.
03
Crushing and juicing
Extraction
Crushed and pressed into a fermentable substrate.
04
Inoculation and fermentation
Fermentation
Target strains inoculated with controlled time and temperature.
05
Separation
Clarification
Liquid and solids separated to stabilise quality.
06
Finished application
Finished products
Delivered as juice, jam, puree or beverage formats.
Scroll horizontally for all six steps
03 / PRINCIPLE
Four routes that run at the same time
Principle of fermentation
Strain selection and process parameters together determine flavour, acidity and functional compounds.
Lactic acid fermentation
Acidity and stability
Produces acid, lowers pH and supports preservation.
Flavour compound formation
Aroma and mouthfeel
New aroma and texture layers formed during fermentation.
Functional enhancement
Active compounds
Beneficial active compounds and more readily absorbed small molecules.
04 / DOCUMENTATION
Certification and documentation
Slots reserved for verified certificates
Certificate names, issuers and numbers must come from the certificate itself. The layout below is prepared for them.
Food safety management
Certificate names, issuers and numbers are to be supplied by the client before publication.
Status: awaiting client documents
Product certification
Organic, halal, kosher or other product-level certification slots are reserved here.
Status: awaiting client documents
Export documentation
Health certificate, certificate of origin and other export documents listed once confirmed.
Status: awaiting client documents
Plant and capacity data
Fermenter volumes, annual capacity, plant area and production lines to be supplied by the client.
Status: awaiting client documents
05 / DOCUMENTS
Six documents to request before ordering
Due diligence checklist
Together these cover most of the risk in contract manufacturing, and they are the fastest way to judge how a supplier is managed.
- Business licence and production permit
- Confirms the legal entity and whether the permitted scope covers the category you need.
- Certification certificates
- ISO 22000, HACCP, FSSC 22000 and similar — check the certificate number, scope and expiry date.
- Product test reports
- Third-party physico-chemical and microbiological reports; verify batch number and test date.
- Ingredient and labelling files
- Ingredient list, nutrition panel and label artwork, to confirm compliance in your target market.
- Retained samples and traceability
- Ask whether samples are retained and how deep traceability goes: raw material batch, fermenter number, filling time.
- Shelf-life and stability data
- Accelerated or real-time shelf-life data — critical for products claiming live cultures.
OEM / ODM
Need quality documents for your review?
Tell us which documents you require and for what purpose, and we will provide them once confirmed.