The foundation on which our food system is built.
All around the world, fermented foods have shaped human diets for thousands of years. Long before fridges or freezers, fermentation shaped how we eat. For thousands of years, it helped us store summer’s harvest and make it through winter – keeping food safe, shelf-stable, and full of flavor.
But this isn’t just a preservation technique. It’s a living collaboration between us and the microbes – bacteria, fungi, and yeasts – that quietly transforms simple ingredients into something complex and delicious. Think cheese, bread, kimchi, miso, beer, yogurt. Each with flavors that only time can create.
Fermentation is where science meets culture; proof that creativity can start from necessity. What once helped us survive now enriches our meals.
Want to know more?
Together with Fermi Foods, we’ve captured the story of fermentation in a limited-edition newspaper. Read it online and join us in celebrating the power of fermentation.
Collaborating with Food Pioneer Fermi Foods.
Take miso, for example. Its deep umami flavor comes from a slow, months-long fermentation process. Over time, starches and proteins break down into simpler, more nourishing forms – creating food that feels good as much as it tastes good.
And our bodies know it. Those rich, complex flavors and aromas are nature’s way of telling us we’re eating something real, a food that’s truly good for us.
Bringing fermentation to your workplace.
Together with Fermi Foods, we’re bringing the power of fermentation to your lunch table. You’ll find it in dressings made with fermented bean pastes, vegetables lifted with miso marinades, and sauces layered with flavor you didn’t know you were missing.
By working with these pioneers allows us to blend tradition and innovation, while making them part of your everyday workplace meals.
Fermentation reminds us that good food takes time – and we think it’s worth every second.