FerMentor

FerMentor specializes in applied knowledge for fermentation processes, catering to various markets including food and pharmaceutical production for both multinational corporations and SMEs, as well as private home fermentations. The company focuses on four key elements: selection of bacteria from natural environments for innovative applications (such as probiotics and flavor/texture formation), support for start-ups in product development and technical problem-solving, development of fermentation processes for strict anaerobic intestinal bacteria to restore gut balance, and the production of fermented foods, predominantly from dairy and vegetable ingredients using (probiotic) lactic acid bacteria, fungi, and yeasts. Bart Smit, who has over 20 years of experience in bacterial metabolism and process technology, leads FerMentor. His qualifications include a degree in Food Technology, Bioprocess Technology, and a Ph.D. in Microbial Metabolism, along with advanced training in courses like Advanced Fermentation Technology and Systems Biology. FerMentor is also involved in consumer-focused initiatives through projects like ProefTuin, a multifunctional site in Ede dedicated to healthy, sustainable, and fermented food experiences. This venue facilitates experimentation with local entrepreneurs on food production and fermentation processes, alongside training and new recipe development, and offers lodging. Furthermore, the company provides troubleshooting services in production environments and assists start-ups with flavor and stability issues in fermented products.