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 (Tamang et al., 2023). During the fermentation process, interesting changes occur that scientific research has now illuminated in a new way (Marco et al., 2024).

International Recognition: Torg Features atSauce as Europe's Fermentation Pioneer

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?

Finnish food and biotechnology company atSauce has achieved what many only dream of: transforming traditional craftsmanship into a modern industrial process. Founded in 2016, the company has grown into a player with over three million euros in revenue, exporting Finnish fermentation expertise worldwide.

Aki Nyyssönen, who works and knows all that’s going on in the Finnish food industry, has put his trust in the expertise of atSauce many times in his career. The successful outcomes of mouthwatering Herkkumaa and Evertaste products is something to savor.