Caldwell Bio Fermentation Canada Inc.

Caldwell Bio Fermentation Canada Inc.

After six years of experience and two years of collaborative
research with the Canadian Department of Agriculture's Food
Research and Development Centre (FRDC) in Ste-Hyacinthe, we have
developed a lacto-fermentation technology for vegetables. This
technology makes possible the transformation, by
lacto-fermentation, of cabbages, carrots, beets, radishes and
other vegetables other than sauerkraut. Having overcome
refermentation we are able to package under vacuum thus
prolonging shelf life.


An Improved Ferment

In addition, during the research leading to the development of
the technology, we produced a ferment which is more efficient
than those presently available. This ferment, based on a
bacteria (leuconostoc) isolated during the two-year research
programme causes PH to fall to the desired level within 48 hours
and inhibits the proliferation of yeast.

Organic and Unpasteurized

For the moment we have on sale eight distinct products based on
seven different vegetables. They are sold in 200 g. Vacuum
packages or in bulk for restaurants. We use only certified
organic vegetables and our plant is also OCIA certified.
Furthermore, we do not pasteurize.

Hence our market is the natural-food sector and vegetarian
restaurants. We distribute in Canada and the United States
through specialized organic-food distributors. Sour publicity,
to date, has been limited to this niche.

Our products have a nutraceutic potential owing to the high
mineral and vitamin content of the fermented vegetables, as well
as the presence of enzymes and living lactic bacteria. This
year, we are perfecting a juice product.

Having created a technology for lacto-fermentation of vegetables,
a technology which includes a particularly effective ferment, we
are open to joint ventures with others who would like to exploit
this technology.

Company Details

Year Established: 1993

Total Sales ($CDN): $1 - $100,000

Number of Employees: 2

Company Information

Gary Caldwell
Title: President
Area of Responsibility: Management Executive
Telephone: (819) 849-3478
Fax: (819) 835-9277

Line Raby
Title: Manager
Telephone: (819) 385-9277
Fax: (819) 385-9277

Products

Lacto-fermented Vegetables

Bio-lacto Deep-root
Bio-Lacto Deep-Root A line (6) of lacto-fermented vegetable - sauerkraut, carrot, beets, red cabbage, onion with m180, radish.

Technology For Lacto-fermentation
Technology for Lacto-fermentation - A complete process, with starter , for complete and efficient preparation of lacto fermented vegetables (no refermentation)

Production And Sale Of Fermentation Starter
Production and Sale of Fermentation Starter - our ``BLAC`` starter is a combination of two commercial starters and a leuconostoc discovered in the process of our research with food research and development centre of Agriculture Canada (Ste-Hyacinthe, Quebec)

Services

Biotechnology