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Danish foodtech innovator Summ Ingredients, formerly known as Nutrumami, is poised to transform the food ingredients landscape with the introduction of its first multifunctional ingredient, FermiPro.

Following a recent rebranding and a successful funding round, the company aims to redefine how food ingredients are formulated, addressing the growing demand for healthier, plant-centric options.

Summ Ingredients has successfully raised €1.7 million in funding, with contributions from EIFO, BoxOne, and existing investors Kost Capital and Planetary Impact Ventures.

This investment will facilitate the production and market rollout of FermiPro, which is expected to be available to food producers by autumn 2025.

Frederik Jensen, CEO and founder of Summ Ingredients, commented: “We aim to pioneer a new ingredient category – multifunctional, fermented proteins – that deliver taste, texture and nutrition in one solution”.

This approach not only simplifies formulation for food manufacturers but also enhances the appeal of plant-based foods.

FermiPro stands out as a fermented protein that combines multiple functionalities, offering food producers an innovative toolkit for product development. Key benefits include:

• Enhanced flavour: FermiPro provides complex umami flavours and kokumi (mouthfulness), replicating the depth typically found in meat-based dishes.

  
  

• Natural texture building: It effectively replaces traditional additives such as gums and starches, improving mouthfeel without compromising on quality.

  
  

• Nutritional boost: The ingredient enriches products with protein, minerals and B-vitamins, creating a more complete nutritional profile.

  
  

This multifunctionality allows food producers to reduce reliance on flavourings, texturisers and E-numbers, promoting cleaner label products that use more legumes and other plant-based ingredients.

Summ Ingredients is already leveraging FermiPro across various food categories, with several products in the pipeline:

• FermiPro Cultured ProMix: A plant-based cheese that achieves double-digit protein content and 30% less fat without using modified starch or texturants.

  
  

• FermiPro Bouillon Creamer: An all-in-one solution for ready meals, delivering rich flavour and creamy texture.

  
  

• FermiPro Saucier: A dairy-free, starch-free option that offers creaminess and umami for sauces.

  
  

• FermiPro Texture+: A clean label solution for hybrid and plant-based meats without additives.

  
  

• FermiPro Plant Booster Clean label Seasonings: Achieving up to 30% salt reduction while maintaining robust flavour profiles.

  
  

The rebranding to SUMM Ingredients reflects the company’s ambition to integrate multiple functions into a single ingredient, enhancing health, flavour and sustainability.

To support this vision, Summ Ingredients has appointed Kasper Bus as chief commercial officer. With extensive experience in the food and ingredients sector, Bus will play a critical role in aligning the company’s technological innovations with market needs.

Jensen noted: “With Kasper on board, we gain a strong commercial driver who can bridge our technology with market demands, essential for our global expansion”.

Summ Ingredients is advancing its innovations through a proprietary cross-fermentation platform, with two patent applications filed.

This technology leverages the synergistic effects of various microorganisms applied to diverse plant materials, unlocking new multifunctional ingredients suitable for a wide range of applications, from cultured plant cheeses to umami-rich seasonings.

Looking ahead, the company is also developing a second multifunctional ingredient aimed at sugar reduction and improved mouthfeel, further expanding its potential to transform food formulation.