Limitation Of Commercialization of Kefir

Limitation Of Commercialization of Kefir

Production of the milk kefir using kefir grain as fermentation starter has been extremely limited in homemade scale. First, kefir grain shows slow growth rate to limit the production scale for dairy industry. Secondary, milk kefir keeps active fermentation activity during storage. The strong fermentation activity of milk kefir brings continuous alterations on flavor, taste and metabolites. Therefore, milk kefir is too unstable to be launched on the market. Instead of traditional milk kefir, the modern dairy industry produces “kefir beverage” through an alternative approach. They utilize a composition of 6-10 probiotics strains which are identified from kefir grain to product the fermented milk. This way salves the limitations of real kefir production, however, the “kefir beverage” lacks the richness and variety of metabolites compared to real milk kefir. Importantly, the applications claimed by these kefir beverage products are not yet validated.

The Next-Generation Ingredient For Health

PHERMPEP has been committed to develop the application value of Kefir for decades. The patented ingredient, KEFPEP® (Kefir Peptides), which shows broad health benefits based on scientific researches and clinical trials. Meanwhile, KEFPEP is certificated with Self-Affirmed GRAS and stability assay to show safety and stability for the market demand.

Patented Technique to Elevate Concentration Of Peptides in KEFPEP

After research and development for decade, PHERMPEP has mastered two core technologies. First, we had domesticated the unique kefir grain,”PKG-8", which not only bears higher proteolysis activity, but produced special Kefiran with small molecular weight. At the same time, we developed a patented manufacture process to product our core ingredient-KEFPEP with increased concentration of small peptides up-to 100 folds compared to traditional kefir.