Fermentation is a chemical process (commonly known for making wine or beer) that happens when molecules are broken down or changed in the absence of air, creating froth and heat. French scientist Louis Pasteur discovered in the 1800s that microorganisms caused fermentation to occur and brought fermentation to the mainstream. He also popularized pasteurization, the process that goes beyond fermentation, and instead kills all bacteria from growing - even the good kind that helps with digestion.

History aside, fermentation is a key process in many industries, and this process makes it easier for your body to absorb vitamins and nutrients. In fact, we ferment our vitamins and minerals because it transforms the supplement into a more dynamic ingredient, offering additional immune supporting benefits that are easy to digest (even on an empty stomach).

Learn about our fermentation process

We start by mixing organic yeast, natural plant carbohydrates, and targeted nutrients with soy and whole foods (i.e. Alfalfa, Carrot, and Orange peels). Once the fermentation process begins, vitamins become absorbed into the yeast’s structure. Additional probiotic cultures and low heat completes fermentation. Then extra fermentate and whole-food nutrients are blended to make intelligent formulations for all kinds of health needs such as inflammation, stress support, heart health, and general women’s wellness.

What other foods are fermented?

Besides your glass of wine and daily New Chapter multivitamin, many foods are created through the process of fermentation. The following list of foods and vegetables are fermented and provide health benefits:

  • Sauerkraut - Ich spreche nicht viel Deutsch, but I do speak the language of “good food.” One of Germany’s most popular dishes, Sauerkraut, is a product of fermentation. Finely cut cabbage is fermented with lactic acid bacteria, resulting in a delicious vegetable, worthy as a topping to your Summer-cookout bratwurst.
  • Pickles - Actually, the term “pickling” is the process of preserving food by fermentation. So all your pickled goods have technically been fermented!
  • Kombucha - This particular beverage is gaining in popularity, but has been around for quite some time. Kombucha is a sweetened tea that has been fermented - and it’s probably stocked in a grocery store near you.
  • Tempeh - If you’re a vegetarian or vegan, you’ve probably not only heard of Tempeh, but you probably keep it in your fridge at all times. Tempeh is a soy product that is fermented and is common as a meat substitute in many dishes.
  • Yogurt - From frozen to Greek, yogurt is a fermented food and a staple item for breakfast, lunch, or snacktime.
  • Kimchi - The Korean take on fermented vegetables, Kimchi is a Banchan dish, made from cabbage and radish.