Fermentera

Our vision

We envision a new era of fermentation, where the utilization of pineapple by-products will contribute to the production of a sustainable, healthy, and tasty fermented beverage, increasing global environmental awareness on the existing food waste problem! The pineapple has a world production of 25.4 million tons annually. Pineapple by-products include the core, peels, stem, crown, and leaves, which all together account for about 50% (w/w) of general pineapple weight. Consequently, this industry generates a significant amount of waste divided into two main categories, pineapple on farm waste and pineapple peel waste. The waste usually ends up in landfills, producing gasses such as methane, which contributes towards environmental issues. Additionally, the disposal of pineapple waste occupies valuable space and due to microbial spoilage can pollute soil and water. Thus, this issue represents a challenge for the pineapple waste management, which will further lead to extended problems in the food chain, if not successfully utilized.

Our solution

Fermentera will offer a naturally carbonated fermented beverage, based on pineapple waste by-products (PWBP) from the pineapple processing industry, making the drink environmentally friendly. Our beverage will be made with only natural ingredients and as a fermented product, it will contribute to gut health through probiotics. The process will be highly monitored and standardized, ensuring a safe and tasty treat in every bottle.

By consuming our product, customers will be raising awareness of the current food waste problem and allowing Fermentera to acquire more PWBP, therefore making an environmental impact and benefitting both Fermentera and themselves. Similar products in the market such as kombucha and kefir water utilize primary raw materials for their fermentation process, meanwhile, in Fermentera we will use a secondary food stream to start our fermentation, contributing to the production of a more sustainable, and environmentally conscious beverage.

About the team

Hello world! This is Fermentera introducing the new era of fermentation. Our team consists of two members, who are currently Master students of Food Technology at Wageningen University, specializing in Product Design and Ingredient Functionality & Food fermentation, biotechnology, and Gut health. The connecting factor of the team members is our love for fermented products, which is coupled with unique flavours, functionalities, and health benefits. Over the past few years our team has observed a fast growth in the fermented products market. The redirection of the food system towards higher awareness on environmental and health issues made us reconsider the strategy towards our personal and professional development. Our love for the environment, health and food is the combination which will make us reach our goal, contributing towards the change we want to see in the world.

Team members:

Panteleimon Agianidis

Samara Hernandez Arteaga