Kefiplant inc.

Purpose

The project aims to develop a range of fermented products based on vegetables, herbs, and roots for the food and beverage industry. Optimizing fermentation methods will improve microbial performance in acidic environments, reduce fermentation time, and concentrate products to lower transportation costs. In-depth characterization of symbiotic cultures will ensure process stability. This project will promote innovation in functional foods while meeting consumer demands for clean label, low-salt, and no-added-sugar products.