Fermand^™ Fermented Garlic

Antimicrobials

Buffered Vinegar

Vinegar that has been neutralized to a pH of about 6-6.5 to allow it to maintain color, texture and taste profiles while naturally extending shelf life.

Cultured Dextrose

Produced by natural fermentation of sugar with Generally Recognized as Safe (GRAS) microorganisms including lactic acid bacteria and propionic acid bacteria. These beneficial microorganisms are popular for their role during traditional fermentation where they extend shelf life and enhance flavor. 

Antioxidants

Acerola, Malpighia emarginais

A tropical fruit native to South America, southern Mexico and Central America. Known for being extremely rich in vitamin C, which can provide nutritive and antioxidant value.

Rosemary, Rosmarinus officinalis

A woody, perennial herb with fragrant, evergreen needle-like leaves. The polyphenols present in the leaves are known for their antioxidant properties, primarily carnosol and carnosic acid.

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.