Protect your foods naturally with powerful antimicrobial & flavor performance.
Fermand™ Fermented Garlic is a culinary antimicrobial that delivers effective natural food protection while enhancing flavor and supporting clean label goals. Derived through fermentation, it harnesses naturally occurring antimicrobial compounds to inhibit spoilage organisms, particularly gram-positive bacteria, helping extend shelf life without compromising taste.
Unlike many traditional natural preservatives, Fermand™ provides a subtle, roasted garlic profile that complements savory applications, allowing formulators to simplify ingredient labels while maintaining product quality, safety, and sensory appeal.
- Delivers dual-function performance with antimicrobial protection and subtle fermented garlic flavor in one ingredient
- Helps extend shelf life by inhibiting spoilage from gram-positive bacteria
- Integrates easily into formulations through standard dry ingredient addition processes
- Provides reliable performance across a range of savory applications, including prepared meals, meats, and sauces
* Specific statements and examples of applications may not apply in all geographical regions. Usage and labeling and associated claims may vary based on governmental regulations.
Frequently Asked Questions
Question: What microorganisms does Fermand™ Fermented Garlic inhibit?
Answer: Fermand™ is particularly effective against gram-positive bacteria in meat products, including lactic acid bacteria (LAB), which are common causes of spoilage in refrigerated and prepared foods.
Question: In what pH range does Fermand™ perform best?
Answer: Fermand™ is most effective in applications with a pH below 5.5, making it well-suited for many sauces, prepared foods, and acidified systems.
Question: How is Fermand™ different from other natural antimicrobials?
Answer: Unlike many natural preservatives that can negatively impact flavor, Fermand™ delivers both antimicrobial protection and a subtle fermented garlic taste, enabling dual functionality in one ingredient.
Question: How do I incorporate Fermand™ into my formulation?
Answer: Fermand™ is a dry, free-flowing powder that can be easily added during standard dry ingredient blending, allowing seamless integration into existing manufacturing processes.
Question: Can Fermand™ replace multiple ingredients in a formulation?
Answer: Yes. By combining antimicrobial protection with flavor contribution, Fermand™ can help reduce the need for separate preservatives and flavor systems, simplifying formulations and ingredient statements.
Question: What is the benefit of using Fermand™ for clean label ingredient statements?
Answer: Fermand™ supports cleaner, more recognizable ingredient statements by allowing manufacturers to label the ingredient as “fermented garlic juice” rather than less familiar terms like “cultured dextrose”, helping improve ingredient recognition.
Explore Fermand™ Fermented Garlic
Meat & Poultry
Deliver natural, scientifically proven dual protection with negligible effect on the flavor and aroma of the protein.
Sauces, Dressings & Condiments
Replace synthetic antioxidants, such as BHA and BHT or artificial antimicrobials like potassium sorbate and sodium benzoate with clean label ingredients.
Refrigerated & Prepared Foods
Inhibit the growth of spoilage microorganisms in a variety of deli salads and dips.
Gram Positive Bacteria (LAB)
Inhibit the growth of spoilage microorganisms in a variety of deli salads and dips. Providing superior protection against gram-positive bacteria across a range of application.
Our Aquaresin® line of oleoresins is soluble & dispersible in both water & oil.
Oleoresins provide an easy way to introduce natural food protection into your formulation.
Elevate your product with a proven, flavor enhancing natural antimicrobial Fermand™
Connect with the Kalsec experts
