Producing gluten-free bread at industrial scale means managing structure, moisture, crumbling and a complex additive list, often simultaneously. A Danish ingredients company thinks fermentation can simplify that.

FERM FOOD, based in Bække, Denmark, has developed a bread binder made from fermented buckwheat and fava beans, aimed specifically at gluten-free industrial bakeries. The binder is fermented using lactic acid bacteria in a solid-state process and is designed to replace multiple functional components in a single ingredient, reducing both recipe complexity and stock-keeping requirements.

The binder addresses several common production challenges: loose dough structure, poor sliceability, moisture loss, inconsistent volume and limited flavour. The fermentation process contributes a mild acidity and flavour depth that the company likens to sourdough, along with a tendency to produce a golden crust.

The product has been trialled at Vadehavsbageriet, a Danish speciality bakery producing gluten-free bread for retail. The bakery reports that the binder improved dough homogeneity and consistency, while allowing the recipe ingredient list to be shortened.

Both the buckwheat and fava beans are sourced from within the EU, a factor the company positions as relevant to supply chain resilience.

The bread binder is part of a wider binder system from FERM FOOD that also includes products for vegetables, legumes and meat applications. The company describes its broader focus as developing fermented plant ingredients that offer functional performance alongside cleaner label credentials.