Fermentation is a natural process where microorganisms transform sugars into acids or alcohol, preserving food, enhancing nutrition, improving digestion, and supporting gut health with beneficial bacteria.
Welcome to KRUT, where tradition meets innovation in the world of fermented foods. Explore how our Development, Production, and Distribution processes ensure high-quality, sustainable, and delicious products for your business and consumers.
Our development focuses on creating sustainable and
nutritious food throughthe power of fermentation.
Here’s a closer look at our process: Prototyping & Scaling Production
We prototype new products with scalability in mind while ensuring eachmeets
our quality and sustainability standards.
Ingredient Sourcing & Formulation We experiment with different recipes and
ingredients, all chosen for their quality and compatibility with fermentation.
This improves taste, nutrition, and texture.
Sensory & Consumer Testing We improve our products through taste
tests and consumer feedback to deliver the flavors and textures that
truly resonate with our customers.
At KRUT, we combine classic fermentation methods with the latest production technologies. Our skills extend to managing production, boosting food technology,
and perfecting processes for better quality and efficiency. Strong partnerships
and a broad production network help us focus on innovation and scalability.
We’re committed to excellence, ensuring that live cultures are
preserved in our products for maximum health benefits.
Keeping our products fresh and full of beneficial live cultures
is our top priority. No worries, these live cultures are the
friendly kind : ) That’s why we stick with refrigerated logistics.
We’re also developing shelf-stable options and smarter
packaging solutions to improve the accessibility and
sustainability of our distribution.
Tempeh is a traditional Indonesian food made by fermenting soybeans with a mold called Rhizopus oligosporus. This process binds the beans into a firm, dense block, rich in protein, fiber, and nutrients. With its nutty flavor and texture, tempeh is a versatile ingredient that can be grilled, fried, or used as a plant-based meat substitute.
Traditional, firm, and nutty product,
packed withprotein and fiber.
Pre-seasoned for convenience, ready
to cook with bold flavors.
Unpasteurized, maintaining authentic
taste, crunch, and nutrition.
Fermented from nutrient-rich okara using KRUT’s innovative process. Extra-firm texture, nutty flavor, high in fiber, and purely plant-based.
Beverage fermentation is an ancient art,
transforming simple ingredients into
complex, flavorful drinks. This process
involves yeast or bacteria converting sugars
into alcohol or acids, enriching the drink with
unique tastes and health benefits.
At KRUT, we craft raw, unpasteurized, and
non-alcoholic fermented beverages while
also producing shelf-stable options through
filtration and heat treatment.
Tempeh is a traditional Indonesian food made by fermenting soybeans with a mold called Rhizopus oligosporus. This process binds the beans into a firm, dense block, rich in protein, fiber, and nutrients. With its nutty flavor and texture, tempeh is a versatile ingredient that can be grilled, fried, or used as a plant-based meat substitute.
A tangy, raw fermented tea packed with live probiotics and natural energy.
A light, sparkling, non-alcoholic probiotic drink.
Innovative fermentations, available in both raw and shelf-stable formats.
Symbiotic Community of Bacteria and Yeast
Lacto-fermentation is a natural technique where lactobacillus bacteria transform sugars into lactic acid. This method preserves food and adds probiotics that support gut health.
Tempeh is a traditional Indonesian food made by fermenting soybeans with a mold called Rhizopus oligosporus. This process binds the beans into a firm, dense block, rich in protein, fiber, and nutrients. With its nutty flavor and texture, tempeh is a versatile ingredient that can be grilled, fried, or used as a plant-based meat substitute.
Our kimchi is a mix of fermented Chinese cabbage and spices. It has a unique robust taste and digestive advantages.
A light, sparkling, non-alcoholic probiotic drink.
We develop our own vegetable ferments from organic ingredients and innovative recipes—naturally fermented, probiotic, and full of flavor.