Fermentata will introduce its all-natural line of raw cultured onions at the Gills Onion booth (10344) at the National Restaurant Association Show May 20—23 in Chicago. Bridging the menu gap between flavorful and functional, Fermentata’s products deliver plant-based live active cultures, umami-rich craveability and ready-to-serve convenience.
Founded in 2016 by sisters Lauren and Simone Temkin of Santa Barbara, Fermentata shares their vision for bringing the vital benefits and vibrant flavor of traditionally fermented foods to restaurant tables. Fermentata’s diced fermented onions are a versatile, low-prep, high-profit ingredient for foodservice chefs to promote customer wellness and capture the “wow” of a red-hot trend.
Proudly manufactured from non-GMO, American-grown onions in partnership with industry leader Gills Onions, all Fermentata products reflect the Gills’ hallmarks of consistent quality, transparency and sustainability.
“Many restaurant chefs want to but can’t experiment with traditional lacto-fermentation techniques on their own,” says Simone. “Foodservice is exciting to us because it is the most far reaching platform to share this healing, delicious tradition with as many bellies as possible.”
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