FERM FOOD's Major Expansion Signals a Fermented Food Revolution

BÆKKE, Denmark – March 11, 2026

Danish ingredient producer FERM FOOD is making a significant move to dominate the future of food ingredients, announcing the acquisition of Orkla’s former manufacturing site in Skovlund, Denmark. The deal, effective April 1, 2026, will provide the company with new production facilities poised to churn out up to 20,000 tonnes of fermented plant-based ingredients annually, a direct response to a global export demand that has outpaced all expectations.

This substantial scaling of operations is a clear indicator of a powerful shift in the global food industry. The new facility will supplement FERM FOOD's existing capacity in Vejen, positioning the company to become a pivotal supplier for food manufacturers worldwide.

“We have outgrown our current facilities,” said Jens Legarth, CEO of FERM FOOD, in a statement. “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.”

A Global Appetite for Natural Ingredients

FERM FOOD’s expansion is not happening in a vacuum. It is tapping into a groundswell of consumer and industry demand for healthier, more sustainable, and clean-label food products. The global market for fermented ingredients, valued at over $35 billion in 2023, is on a steep upward trajectory, with projections suggesting it could more than double to over $70 billion by 2030, growing at a compound annual growth rate (CAGR) of over 11%.

This explosive growth is fueled by several converging trends. Health-conscious consumers are increasingly aware of the benefits of fermentation, particularly for gut health and improved digestion. Simultaneously, the relentless rise of plant-based, vegan, and flexitarian diets has created a massive market for innovative, non-animal-derived food components. Food manufacturers, in turn, are desperately seeking ways to remove artificial additives and lengthy chemical names from their ingredient lists, a movement known as the “clean-label” trend.

Fermentation offers a powerful, natural solution to these demands. FERM FOOD's technology, which uses lactic acid bacteria in a solid-state fermentation process, provides functionality without artificiality. This places the company at the intersection of the plant-based protein market—projected to reach nearly $50 billion by 2036—and the functional food ingredients market, which is itself expected to exceed $165 billion by 2029. Europe, with Germany at the forefront, remains a key battleground and a major market for these advanced ingredients, representing over a third of the global share.

The Science of Functionality

At the heart of FERM FOOD's value proposition is the ability to transform simple plant-based materials—like legumes, oats, buckwheat, and even rapeseed press cake—into highly functional ingredients. These are not just bulk fillers; they are sophisticated components that actively improve the final food product.

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

This functionality is multifaceted. The company's fermented ingredients can naturally extend the shelf life of products, reducing food waste and the need for chemical preservatives. They enhance binding and water-retention properties, which is critical in everything from plant-based burgers to bakery goods, improving texture and mouthfeel without relying on modified starches or gums. Furthermore, the fermentation process breaks down complex compounds, making nutrients like proteins, vitamins, and minerals more bioavailable and easier for the body to digest and absorb. This adds significant nutritional value to finished goods.

The applications are already widespread, proving the technology's versatility. “Our ingredients are used in everyday products such as bread, ready-to-eat legumes, hybrid meat products, plant-based alternatives, binders and salads,” said Legarth. This expansion is set to dramatically increase that reach.

A Strategic Acquisition with a History

The choice of the Skovlund site is a calculated strategic move. The facility was previously a pasta production plant operated by Norwegian conglomerate Orkla, which is currently undergoing a strategic transformation into an industrial investment company, leading to the divestment of certain assets. The closure of the pasta operation, which employed about 20 people, paved the way for FERM FOOD's acquisition.

Notably, the relationship between FERM FOOD and the Skovlund factory predates the sale. The two companies had an existing partnership where FERM FOOD utilized the site to produce fermented rye, giving them intimate familiarity with the facility's capabilities and logistics. This prior collaboration de-risks the acquisition and suggests a smoother transition as they ramp up to full capacity.

This scale-up is not a novice endeavor. FERM FOOD is backed by the industrial might and patented technology of its parent company, Fermentationexperts A/S. With a global network of factories in the USA, Malaysia, Ukraine, and Denmark, the parent company has years of experience in large-scale plant protein production. This deep well of operational knowledge provides a solid foundation for the ambitious goals set for the new Skovlund facility, ensuring that the company can reliably meet the surging demand it has identified. The move represents a transition from a promising technology to a globally significant industrial operation.

Reshaping the Future of Everyday Foods

The acquisition of the Skovlund site represents more than just a corporate expansion; it marks a significant step toward integrating advanced biotechnology into the mainstream food supply chain. By dramatically increasing the availability of functional fermented ingredients, FERM FOOD is empowering food manufacturers across numerous categories to innovate and reformulate their products.

The impact will be felt on supermarket shelves and in foodservice kitchens. Consumers will increasingly find products that are not only plant-based but also nutritionally enhanced, longer-lasting, and free from unfamiliar chemical additives, all thanks to the invisible work of fermentation. This scale-up is a critical enabler for a more natural and economically sustainable food system, from the farm field to the consumer's fork.

“With the Skovlund site, we are scaling up to supply fermentation-based ingredients to many more manufacturers and categories,” Legarth stated, signaling a clear ambition to move from a niche supplier to a cornerstone of the modern food industry. This expansion will likely accelerate the adoption of fermentation technology, making what was once an ancient preservation technique a key to solving modern food challenges.