FERM FOOD, a Denmark-based innovator in fermented plant-based food ingredients, has announced the acquisition of a former production site previously operated by Orkla in Skovlund, Denmark. The transaction, which becomes effective on April 1, 2026, marks a major expansion step for the company as it scales up production to meet accelerating international demand for fermentation-based ingredients used across the global food industry.
The newly acquired manufacturing site will enable FERM FOOD to significantly increase its output of fermented plant ingredients designed to improve food functionality, nutrition, and shelf life. Demand for such ingredients has grown rapidly in recent years as food manufacturers seek cleaner labels, more natural preservation methods, and plant-based solutions that align with modern consumer preferences. According to company leadership, export interest in its fermented ingredients has developed more quickly than originally anticipated, prompting the need for additional production capacity.
Jens Legarth, CEO of FERM FOOD, explained that the company’s existing facilities have reached their operational limits due to strong market demand. The Skovlund site, he noted, will provide the infrastructure necessary to expand production and supply a broader range of customers across Denmark and international markets.
Legarth stated that the company’s growth trajectory has outpaced earlier projections, creating a need to scale operations sooner than expected. By acquiring the Skovlund facility, FERM FOOD will be able to serve more food manufacturers and extend its reach into new markets. The expansion is also intended to strengthen the company’s position within the rapidly evolving fermented ingredients sector.
Once the new site is fully operational and production is ramped up, the facility is expected to reach an annual capacity of up to 20,000 tonnes of fermented ingredients. This capacity will be in addition to the company’s existing production operations located in Vejen, Denmark. Combined, the two facilities will allow FERM FOOD to supply significantly larger volumes of fermentation-derived ingredients to food manufacturers worldwide.
The expansion comes at a time when food producers are increasingly searching for ingredients that provide multiple benefits without complicating product labels. Manufacturers today face pressure from both regulators and consumers to reduce the use of artificial additives, preservatives, and stabilizers while still maintaining product quality, safety, and shelf stability.
FERM FOOD’s fermented ingredients aim to address these challenges by delivering functional properties naturally through fermentation. The company’s ingredient solutions can help extend shelf life, enhance food safety, improve texture, and strengthen binding properties in a wide range of foods. At the same time, fermentation can enhance nutritional quality by increasing the availability and digestibility of proteins, vitamins, minerals, and dietary fibre.
Legarth emphasized that fermentation is one of the oldest food processing techniques but continues to offer innovative opportunities for modern food manufacturing. Through advanced fermentation technologies, the company is working to make the benefits of fermentation accessible in everyday foods rather than limiting them to traditional fermented products.
He noted that FERM FOOD’s technology allows food manufacturers to incorporate fermentation-based functionality into widely consumed products without dramatically altering production processes. This provides a practical pathway for companies seeking more natural ingredient solutions while maintaining consistent product performance.
The company’s fermented ingredients are already used across multiple food categories in both foodservice and retail markets. Examples include applications in bread and bakery products, ready-to-eat legumes, plant-based foods, hybrid meat products, and prepared salads. Fermentation-derived binders and functional ingredients are also increasingly used in snacks and convenience meals.
Hybrid meat products—foods that combine plant and animal proteins—represent one area where fermentation-based ingredients are gaining traction. These products aim to reduce the environmental footprint of meat while preserving familiar taste and texture. Fermented plant ingredients can improve structure, moisture retention, and binding in such formulations.
Similarly, plant-based foods benefit from fermentation because it can reduce undesirable compounds found in raw plant materials while improving flavor and nutritional properties. Fermentation can also enhance water-binding capacity and viscosity, helping food manufacturers achieve desirable textures without synthetic stabilizers.
FERM FOOD’s production process relies on solid-state fermentation combined with carefully selected strains of lactic acid bacteria. This technique allows plant materials to undergo controlled fermentation under optimized conditions. During the process, microorganisms break down complex compounds and create natural bioactive substances that enhance functionality in finished food products.
The fermentation step is considered relatively mild compared with many industrial food processing methods. Instead of relying on chemical modifications, the process uses biological activity to transform plant ingredients in ways that improve their usability in food formulations.
The technology behind FERM FOOD’s ingredient platform originates from its parent company, Fermentationexperts A/S. The parent organization has developed patented fermentation technologies and operates industrial facilities in several countries, including the United States, Malaysia, Denmark, and Ukraine. These facilities produce plant proteins and fermentation-based ingredients at a large commercial scale.
Experience gained through these global operations has played a key role in shaping FERM FOOD’s development since the company launched in 2019. Access to large-scale fermentation expertise has enabled the company to quickly transition from research and development into commercial production and international distribution.
The Skovlund expansion represents the next stage of this growth strategy. By adding a new production site with significant capacity potential, FERM FOOD is positioning itself to become a larger supplier of fermentation-derived ingredients for the global food sector.
The facility itself is located at Nørremarken 19 and 23 in Skovlund, within the municipality of Ansager in Denmark. Once operational, it will produce a variety of fermented plant ingredients derived from raw materials such as legumes, rapeseed press cake, kernels, oats, buckwheat, and wheat. These ingredients are designed to serve multiple functional roles in food formulations.
Among the functional benefits delivered by the company’s fermentation-based ingredients are extended shelf life, improved binding capacity, increased viscosity, and enhanced water-binding properties. These characteristics are particularly valuable in modern food production, where manufacturers seek to maintain product stability and texture while reducing reliance on synthetic additives.
In addition to improving product functionality, fermentation can also enhance nutritional value. The process can increase the digestibility of plant proteins and improve the bioavailability of essential nutrients such as vitamins and minerals. As a result, foods containing fermented ingredients may provide greater nutritional benefits compared with those made from untreated raw materials.
These advantages have made fermentation-based ingredients increasingly attractive to manufacturers seeking to create healthier and more sustainable food products. With consumer demand continuing to shift toward plant-based diets and clean-label formulations, the role of fermentation technologies in food innovation is expected to expand.
FERM FOOD’s expansion in Skovlund therefore reflects broader trends across the food industry. As manufacturers search for natural solutions that combine functionality, nutrition, and sustainability, fermentation technologies are emerging as a key tool for ingredient development.
By increasing its production capacity and strengthening its manufacturing footprint in Denmark, the company aims to support growing global demand while continuing to develop new fermentation-based ingredient solutions for the food sector.
With the Skovlund facility set to begin operations in 2026, FERM FOOD is preparing to significantly scale its presence in the fermented ingredients market. The expansion will allow the company to supply larger volumes of functional plant-based ingredients to food manufacturers around the world, helping them create products that are both natural and high performing.
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