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!