For the product that is not on anyone's catalogue page yet.
The challenge
What usually goes wrong.
New fermented formats are where an importer runs out of road. If the product does not map onto an existing SKU in a European catalogue, the answer is usually the nearest approximation.
Because we develop and manufacture here, the answer can instead be a blend built to your spec. ABKEFIR and ABLABAN cover established formats; anything beyond them goes through custom development.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Questions we get asked
How does custom culture development actually start?
With your product spec — what you are trying to make, the texture and acidity you want, and the process you have. Our scientists work from that rather than from a catalogue.
Send us your fermented foods & beverages spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.