Create Naturally Fermented Products
Botanical Innovations contract fermentation capabilities are based upon traditionally slow natural fermentation methodologies for the creation of pickles, fermented drinks, vinegars, syrups and other fermentations.
The slow conversion of fresh products to a fermented product can take 6 to 12 months.
The creation of a naturally fermented shelf stable product free from preservatives.
Our simple pricing structure consists of:
- A once off establishment fee.
- A fixed price per kilo priced according to volume
Food & Beverage
- Flavours, Condiments, Ingredients
- Health Supplements, Ingredients
- Antibiotics, Medical Ingredients, Additives
HACCP & GMP Accredited Facilities
Concept to Commercialisation Services
New Product Development
Value Adding Waste Streams
Cold Pressed Oil
Flour Powder Milling
Small batch runs to Commercial Production
Product Formulating Services
Research and Development
Commercial Kitchen Services
Fully Equiped Laboratory
Bench Top Trials
Marketing and Sales Research and Planning
New Product Launches
Assistance with Capital Raising
Assistance with Grant Applications
Technology Evaluation, Selection and Commissioning
International Advisory Consultancies
Search and Selection Senior Management
Interim Management Services