Siberian Scientists Win 2025 Prize for Fermented Superfood Sauces
A team from Siberian State Medical University (SSMU) has won the Innovator’s Compass contest for 2025. Their project focuses on nutrient-rich sauces made through a traditional fermentation process. The method not only boosts flavor but also unlocks essential minerals in a natural way.
The sauces are created using a seven-stage fermentation of grains like peas, buckwheat, barley, and oats. This technique, inspired by Asian traditions, develops a deep umami taste without artificial additives. The process also generates phytase, an enzyme that breaks down phytic acid and releases micronutrients such as iron, zinc, and selenium.
These minerals are converted into highly bioavailable forms, making them easier for the body to absorb. The production method ensures both safety and consistent quality in every batch. The team now plans to supply fermented bases to supplement manufacturers or license the technology for wider use. Discussions with potential industry partners, including Phytobiotics—a producer of dietary supplements—are already underway. Meanwhile, the researchers are preparing for further studies to refine their approach.
The project offers a way to enhance nutrient absorption through traditional fermentation. While experts continue to highlight risks linked to high-carb diets, this innovation could provide a healthier alternative. The team’s next steps involve scaling production and securing partnerships for market entry.
