Fermented Ingredients Offers Benefits Like Improved Absorption

January 18, 2013

Fermenting foods has benefits for both preservation and nutrition, helping make foods more digestible and nutrients better absorbed.

Fermenting foods has benefits for both preservation and nutrition, helping make foods more digestible and nutrients better absorbed. With fermentation’s benefits in mind, ingredients supplier RFI (Blauvelt, NY) has launched a new line of fermented ingredients, including fermented cereal grasses, vegetables, fruits, spices, and seeds. The line is marketed under the trademarked name FermaPro.

Fermentation can also be used to add a range of beneficial probiotics to ingredients for improved gut health. “An example of how fermentation improves digestibility is the fermentation of cereal grasses,” says RFI’s president and CEO Jeff Wuagneux. He explains that unlike ruminant animals like cows and horses, humans do not have a separate gut compartment filled with lactic acid bacteria that digests the cellulose in cereal grasses. But by fermenting cereal grasses with lactic acid bacteria, these lactic acid microorganisms can help break down cereal grasses and make them more digestible.

RFI says it can custom ferment a range of dry ingredients-grains, grasses, seeds, vegetables, and fruits-with a variety of health-promoting bacterial or yeast cultures.