fermentation has changed.
Global demand for fermented food and beverages has been growing at 5-7% annually, a trend that is not going away any time soon. Increased public awareness of the importance of the microbiome for bodily and mental health, the growing limitations of an industrialised food system, awareness of more natural ways of preserving and transforming otherwise waste products into valuable food products are all factors driving the trend.
-and then of course there is taste.
Fermentation creates flavours and textures that humans love.
Tasmania already has an international reputation for its fermented products.
FermentHQ is now empowering entrepreneurs, SMEs and industry leaders to create innovative products and scale their businesses.
a 1800sqm
fermentation
playground
Seven specialised spaces designed to transform ideas into market ready products, supporting every stage of the development journey from startup to scale up.
Production Facilities
Specialised equipment for dairy, brewing, baking, and specialty fermentation processes.
Research Labs
Advanced testing and formulation capabilities for breakthrough product development and innovation.
Education Hub
Real world production facilities offering hands-on training and hybrid opportunities delivered by global experts and respected partner training organisations.
Sensory Lab
A dedicated controlled environment to scientifically evaluate products through taste, smell, touch, sight, and hearing. You can engage trained panelists or provide your own to give objective feedback on your product's flavor, texture and appearance so you can optimize it for quality and consumer appeal.
Just like to know more?
Drop us a line and we'll be in touch!
As a not for profit company we could not have achieved what we have done without the incredible support of our Partners, Stakeholders and the whole food system. A huge thanks to the volunteer board members past and present to helping make this idea a reality and the team around the board that worked tireless hours, offered mates rates and just the hard graft to get the job done, this has not gone unnoticed.
Grants:
Sincere thanks to the Australian Government’s Department of Infrastructure, Transport, Regional Development, Communications, Sport and the Arts for their Building Better Regions grant to build the building and the PCIP grant for the equipment for fermentHQ. Thank you for believing in this incredible project and being a cornerstone in making it a reality.
Thanks to the Tasmanian Government’s Department of State Growth for the grant that enabled us to finish the fit out and equipping of fermentHQ so our Makers can get on with the job of creating new businesses, jobs and careers.
Thanks also to Gillian Miles for her generous donation in the early days, your belief in this project kept it alive.
Our generous sponsors:
UTas Launceston Institute
Firetail
Process Partners
Novonesis
Sacco Systems
Tasman Sea Salt
fermentHQ launch sponsorship:
Waste Resource and Recovery grant
Ducane Brewery
Bellebonne Sparkling Wine
Brady’s Lookout Cider
Hubert and Dan Catering
Our Partners:
University of Tasmania Food Innovation and Safety
CSIRO
Hytech with Deakin University and UTas
Startupbootcamp Australia
Cluster Connect
Hort Frontiers
Industry Growth Program