Cascade fermentation has been protected by the European Patent Organisation with EP 1153549.
Multi-stage, proprietary 12-week fermentation process
- Natural fragmentation of organic fruits, vegetables, nuts, herbs and potherbs using lactobacteria, allowing the preserving of all vitally important components.
- Fragmentation of high molecular mass enzymes and nutrients into sub-units of smaller molecular mass to facilitate their assimilation and avoid allergic reactions.
- Conversion of sugar and carbohydrates into L+ lactic acid.
- Fragmentation of proteins into amino acids, dipeptides, tripeptides and oligopeptides.