The only ones truly fermenting.

Fermentation, also known as culturing, is one of the oldest and most versatile methods for both preserving food and enhancing its flavor. Discover the benefits of fermented spices!

Industrial fermentation has advanced tremendously over the past decades. What was once a traditional process has transformed into high-tech operations. Take a look at the flavors of tomorrow!

The use of fermented seasonings has risen to a new level in both professional and home kitchens in recent years. Dive into the world of fermented flavours!

The Association for Finnish Work has granted atSauce's private label manufacturing of spices and sauces the Key Flag designation as recognition of a product manufactured in Finland.

atSauce Oy participated for the second time in Europe's largest private label trade show in Amsterdam. We spoke with atSauce CEO Juuso Tani and marketing specialist Yannick Julie about whether Finnish fermentation technology interests international buyers and what they learned about the international private label market. 

Have you ever wondered why sauerkraut tastes better than fresh cabbage? Or why yogurt feels lighter in the stomach than milk? The answer lies in fermentation, which not only improves taste but makes nutrients more easily utilizable for the digestive system.

Torg, Europe's leading B2B food sourcing platform, has published an extensive article about atSauce, positioning us as Europe's only industrial-scale fermentation company.

Last time we explored atSauce's story and how Japanese fermentation expertise found its way to Finland. This time we'll delve into fermentation itself: what makes this ancient method so unique, and why has it become central to modern food culture?

Read about Teppo Tani’s journey from the lessons of Japan to industrial production and innovative flavor solutions.