Company Overview

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 Information

Additional Details

Legal Name: Caldwell Bio Fermentation Canada Inc.

Number of Employees: 2

Contacts

Services

• Biotechnology

Products

• Bio-lacto Deep-root

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

• Lacto-fermented Vegetables
• 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)

• Technology For Lacto-fermentation

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

Additional Information