FERM FOOD snaps up former Orkla plant to boost fermented ingredient output to 20,000 tonnes

Danish ingredient producer FERM FOOD has acquired a former Orkla manufacturing site in Skovlund, Denmark, significantly expanding its capacity to produce fermented plant-based ingredients for the food industry.

• FERM FOOD acquired a former Orkla manufacturing site in Skovlund, Denmark, effective 1 April 2026, expanding its production footprint to meet growing international demand for fermented ingredients.

• The new facility is expected to reach an annual production capacity of up to 20,000 tonnes once fully ramped up, supplementing the company’s existing manufacturing operations in Vejen, Denmark.

• Production at the site will rely on solid-state fermentation using lactic acid bacteria, based on patented technology developed by parent company Fermentationexperts A/S.

The acquisition provides the Danish company with additional production facilities as it responds to export demand that has developed faster than expected. Once fully operational, the new fermentation facility is expected to reach an annual capacity of up to 20,000 tonnes, depending on product mix, in addition to FERM FOOD’s existing capacity in Vejen.

“We have outgrown our current facilities. With the Skovlund site, we can supply many more food manufacturers in Denmark and abroad. Global interest has developed faster than we expected – and that is why we are scaling up now,” said Jens Legarth, CEO of FERM FOOD.

Food manufacturers have increasingly been looking for ingredients that deliver functionality while keeping ingredient lists shorter and more natural. According to the company, its fermented ingredients are designed to help extend shelf life, improve food safety and enhance binding properties in finished products.

At the same time, the ingredients contribute additional nutritional value, including protein, vitamins, minerals and dietary fiber.

“Our fermentation technology makes it possible to use fermentation in everyday foods. It offers manufacturers a more natural ingredient solution with functionality – and a way for consumers to benefit from fermentation in mainstream products,” Legarth said.

FERM FOOD’s ingredients are already used across a range of product categories found in both retail and foodservice markets. These include bread, ready-to-eat legumes, hybrid meat products, plant-based alternatives, binders and salads.

“Our ingredients are used in everyday products such as bread, ready-to-eat legumes, hybrid meat products, plant-based alternatives, binders and salads. With the Skovlund site, we are scaling up to supply fermentation-based ingredients to many more manufacturers and categories,” Legarth said.

Production at the Skovlund facility will be based on solid-state fermentation using a carefully selected mix of lactic acid bacteria. The technology behind the process was developed and patented by the company’s parent, Fermentationexperts A/S.

Fermentationexperts operates factories in the USA, Malaysia, Denmark and Ukraine to produce plant protein at industrial scale. Experience from these international operations formed part of the foundation for FERM FOOD’s launch in 2019 and now supports the company’s latest scale-up.

The additional production capacity is expected to allow the company to supply fermentation-derived ingredients to a broader range of food manufacturers as demand continues to expand in Denmark and international markets.

(Main photo shows Jens Legarth (CEO), Rikke Matthiesen (CSO), and Torbjørn Tyndkjær-Thomsen (Food & Process Developer) at FERM FOOD’s new production facilities)