Project: Development of a lactic acid fermented dietary supplement to target LDL cholesterol problems
The project combines earlier research from FermBiotics in intestinal gut health with the intention to market the end product that consists of lactic acid fermented plant and seaweed protein. The project has two main objectives: a) product development; and b) go-to-market strategy. In the product development strategy phase, a synergy between the product form and packaging solution will be investigated. The focus will be on identifying the optimal product form and the packaging solution that will allow for consumption monitoring, as well as improved ergonomics.
Sectors involved: Agro-Food, Health & Packaging
Partner country: Denmark
Voucher(s): Demonstration Voucher
Part of consortium: Yes
FermBiotics is on track with the development of a final product and packaging options. The project’s knowledge service provider is preparing for the focus group tests, which will run from April 2019.
Since the project began, the team has developed another new product that combines mustard seed and seaweed and which also shows a good effect. This will be included in the focus group test as well.
Following the focus group tests and result evaluation, a marketing plan will be developed for bringing the supplement to market.
About FermBiotics ApS
FermBiotics produce sustainable and healthy food ingredients based on lactic acid bacterial fermentation of canola and seaweed. Through extensive metabolomics and microbiome studies we have identified several healthy compounds such as polyphenols, myoinositol polyunsaturated fatty acids
(PUFA) and essential amino acids.
We are always happy to share our knowledge and experience with ambitious researchers and innovative product developers who strive to create the healthy diet solutions for the future.
Sector: Agro-Food Consulting
FIPROS stands for Food Industry Processing Services. Their core activites include helping clients with process development, testing, and scaling up, as well as offering general assistance and crisis management. The end goal is to ensure effective and flexible food production without compromising food safety.