Process and Product

The technology accelerates initial vegetable acidification and ensures better control of fermentation. It also reduces gas-induced deterioration of vacuum-packed products. Inoculation of the multi-strain starter culture improves the traditional fermentation process by making it possible to obtain specific pH values and critical lactic and acetic acid concentrations.

Market

The targeted markets are those of fermented vegetables, vegetable and grain juices, prepared salads, particularly in health food stores.

This posting does not represent an endorsement or guarantee by Agriculture and Agri-Food Canada (AAFC) of any products, processes or practices of the firm holding the license for this technology.

Intellectual property rights are co-owned by Caldwell Bio Fermentation Canada Inc. and Her Majesty The Queen In Right of Canada and managed by the Minister of Agriculture and Agri-Food Canada.

Business Opportunity Available

The technology is under the licence of a Canadian company, Caldwell Bio Fermentation Canada Inc. (http://www.biolacto.com/) which is open to international partnerships and interested in sublicensing the technology to industrial processors and distributors for the American West and Mid-West, European and Asian markets.

Industry Contact:

Gary Caldwell, President
Caldwell Bio Fermentation Canada Inc.
579 Chemin de la Rivière
Ste-Edwidge Quebec, Canada J0B 2R0
Telephone : (819) 849-4378
Facsimile : (819) 849-2000