Fermentation is the latest trend, allowing you to maximize the benefits of products (vitamins, minerals) without cooking them. This new cult of raw foods, through cultivation and low-temperature cooking, preserves the full potential of ingredients.
In food, the slower it is, the better it is: kombucha is a long-fermented mushroom with fabulous health benefits, and kimchi is one of the dishes served in the greatest international restaurants.

More discreet in beauty, fermented cosmetics are already emerging in Asia, with Korea leading the way.

PROOF IN PRODUCTS

Food:

• An alternative to cheese made from fermented dried fruit, a new category called Fermentino, by Eurocompany
• Raw cocoa spread by low temperature fermentation, by Sol Semilla 
• Traditional Pancrudo biscuit but live food (-42°C in the manufacturing process) in raw chocolates, by Douce Italie 
• Fermented infusions by Ido Infusion (Korea) 

Food complements :

• Spirulina powder raw (cur certification), by Nature et Expression 
• Dehydrated sprouted seeds in raw quality of alfaga, by Biercors

Cosmetic ingredients:

• Ti-sence range (fermented tea, well known as kombucha or elixir of youth) by BioCorium