Scientists unlock deeper nutrition with a revolutionary seven-stage fermentation process

A research team from Siberian State Medical University (SSMU) has won a major innovation contest for developing nutrient-rich fermented sauces. Their project focuses on boosting nutrient absorption through a unique seven-stage fermentation process. The discovery could lead to new products in the food and supplement industries.

The winning project involves fermenting grains such as peas, buckwheat, barley, and oats. This process not only creates a deep umami flavour but also produces phytase, an enzyme that breaks down phytic acid. By doing so, it releases essential micronutrients like iron, zinc, and selenium in forms the body can absorb more easily.

The team is now in discussions with potential industrial partners to bring the technology to market. They also plan to supply supplement manufacturers with the fermented base or license the production method. Further research is underway to refine the process and explore additional applications.

Meanwhile, global food producers have already adopted similar nutrient-enhancing techniques. In Malaysia, wheat flour is legally required to include added vitamin B9 (folic acid), following Health Ministry guidelines. Companies like DSM-Firmenich, Parchem, and Jiangxi Tianxin Pharmaceutical have also introduced folic acid fortification in cereals and drinks. Traditional fermented foods, such as kimchi in Korea and kefir, continue to gain recognition for their gut health benefits, with ongoing studies at institutions like the Leibniz-Institut für Lebensmittel-Systembiologie at TUM improving plant-based fermented products for better nutrition and satiety.

The SSMU team's innovation could soon appear in supermarkets or supplement aisles. Their fermentation method enhances both flavour and nutrient absorption, offering a practical solution for food and health industries. If successful, the technology may join other established fortification practices worldwide.