Danish ingredient manufacturer FERM FOOD has announced the acquisition of a former Orkla manufacturing site in Skovlund, Denmark. Effective 1 April 2026, the facility will be used to expand production of fermented plant-based ingredients significantly. The move is a direct response to international export demand that has exceeded the company’s initial growth projections.
According to Jens Legarth, CEO of FERM FOOD, the company has outgrown its current capacity in Vejen. The Skovlund site will enable the producer to supply a broader range of food manufacturers, both domestically and internationally.
Significant Increase in Annual Production Capacity
Once the Skovlund facility is fully operational, it is expected to reach an annual production capacity of up to 20,000 tonnes, depending on the specific product mix. This output will be in addition to the company’s existing operations in Vejen.
The scaling of operations reflects a broader industry trend where food manufacturers are increasingly seeking natural, functional ingredients that do not require lengthy or complex additive lists on packaging.
Functional Benefits for Clean Label Formulations
The fermentation technology used by FERM FOOD aims to deliver functionality without synthetic additives. These fermented ingredients are designed to assist food manufacturers in several key areas:
Shelf Life and Safety: Natural extension of product longevity and enhanced food safety profiles.
Structural Properties: Improved binding capacity and higher viscosity in various food matrices.
Nutritional Density: Increased availability of proteins, vitamins, minerals, and dietary fibres.
By utilising lactic acid bacteria in a solid-state fermentation process, the company can break down unwanted compounds while forming natural bioactive compounds. This enables manufacturers to integrate fermentation benefits into mainstream products such as bread, salads, and ready-to-eat legumes.
Biotechnology Foundations and Global Reach
FERM FOOD’s operations are built upon patented technology from its parent company, Fermentationexperts A/S. The group already operates industrial-scale fermentation factories in the United States, Malaysia, and Ukraine. This international experience in large-scale plant protein production serves as the foundation for FERM FOOD’s current expansion in Denmark.
The Skovlund site will process a diverse range of raw materials, including legumes, rapeseed press cake, kernels, oats, buckwheat, and wheat. These materials are transformed into binders and ingredients for applications spanning bakery, hybrid meat products, and plant-based alternatives.
Strategic Growth in Foodservice and Retail
The company's ingredients are already integrated into various product categories within the foodservice and retail sectors. The expansion into Skovlund is intended to broaden this reach, providing fermentation-based solutions to more manufacturers across diverse food categories. As the industry moves toward hybrid and plant-based models, the ability to provide natural binding and nutritional enhancement at scale remains a central component of FERM FOOD’s market strategy.
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