Summ Ingredients unveils FermiPro to transform plant-based food innovation
The product enhances flavour with complex umami notes and kokumi depth, and naturally builds texture, eliminating the need for additives such as gums and starches
DENMARK – Danish foodtech company Summ Ingredients, formerly known as Nutrumami, has launched its first multifunctional product, FermiPro, following a successful €1.7 million (US$1.8 million) funding round.
Led by EIFO and BoxOne, alongside existing investors Kost Capital and Planetary Impact Ventures, the funding will support both production and the upcoming market rollout of FermiPro, which is set to become available to food producers by autumn 2025.
Frederik Jensen, founder and CEO of Summ Ingredients, said the company’s mission is to pioneer a new category of multifunctional, fermented proteins.
“FermiPro delivers taste, texture, and nutrition in one solution, simplifying formulation while boosting the appeal of plant-based foods,” Jensen noted.
FermiPro is designed to address key challenges for food manufacturers by combining several functions in a single ingredient.
It enhances flavour with complex umami notes and kokumi depth, replicating the richness of meat-based dishes.
The product naturally builds texture, eliminating the need for additives such as gums and starches, while also enriching foods with protein, minerals, and B-vitamins.
By doing so, it helps create cleaner-label products and supports greater use of legumes and plant-based ingredients.
The company has already developed a range of food concepts showcasing FermiPro’s potential.
These include FermiPro Cultured ProMix, a plant-based cheese with double-digit protein and 30% less fat; FermiPro Bouillon Creamer for ready meals; FermiPro Saucier, a dairy- and starch-free cream alternative for sauces; FermiPro Texture+ for hybrid and plant-based meats; and FermiPro Plant Booster seasonings, which can cut salt levels by up to 30% without sacrificing flavour.
The company’s rebranding to Summ Ingredients reflects its broader ambition to integrate multiple functions, including nutrition, flavour, and sustainability, into single-ingredient solutions.
To support commercialization, Summ Ingredients has appointed Kasper Bus as chief commercial officer.
With a strong track record in the food and ingredients industry, Bus will focus on aligning technological innovation with market demands.
Jensen emphasized that the addition of Bus strengthens the company’s global ambitions, combining commercial expertise with its science-driven approach.
Summ Ingredients is also advancing research through a proprietary cross-fermentation platform, for which it has filed two patent applications.
This platform harnesses diverse microorganisms applied to plant materials, unlocking multifunctional properties for use across categories from cultured cheeses to umami-rich seasonings.
Looking ahead, Summ Ingredients is already developing a second multifunctional ingredient designed to support sugar reduction and improve mouthfeel, underscoring its long-term vision to transform food formulation worldwide.
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