FERM FOOD secures EU authorization for fermented rapeseed cake as food ingredient

FERM FOOD, a Danish producer of fermented ingredients, has received EU Commission authorization to market its fermented rapeseed cake for use in food, marking a significant expansion for one of Europe’s most abundant crops. The approval, which entered into force on 29 April 2025, allows fermented rapeseed cake to be used across a wide range of food applications, including bread, pâtés, sausages, and plant-based products.

Founder and Chief Executive Officer Jens Legarth (pictured above) called the authorization a landmark moment for the company. “Clean-label foods have a high priority among consumers, and therefore fermented rapeseed cake is an obvious solution to replace both functional additives and preservatives in food, making the end-product more natural,” Legarth said.

Rapeseed cake, a byproduct of oil pressing, contains 28-30% protein and is rich in essential amino acids. However, until now it was primarily used for animal feed and biogas production due to EU Novel Food regulations, which prohibit marketing foods that were not significantly consumed before 15 May 1997, without approval. One of the major barriers to human consumption has been rapeseed cake’s naturally bitter taste, caused by glucosinolates.

FERM FOOD’s patented fermentation process, using lactic acid bacteria, addresses this challenge. The solid-state fermentation technique breaks down bitter compounds while producing beneficial metabolites, making fermented rapeseed cake suitable for a variety of food products. The fermentation process also adds natural preservative qualities, allowing food manufacturers to extend shelf life without the use of synthetic additives.

“We are world champions in producing rapeseed in the EU. Therefore, the EU’s extension of the existing approval is a huge advantage for EU rapeseed production and EU plant proteins for food,” said Emil Dalsgaard Hansen, Director of the Danish Industry Association for Grain and Feed (DAKOFO). Hansen credited the Danish Food Administration's Novel Food team for supporting the application process.

Bakeries are already beginning to incorporate fermented rapeseed cake into their offerings. At Vadehavsbageriet in southern Denmark, owner Jytte Kruse has added fermented rapeseed cake to several bread varieties sold through online retailer nemlig.com and food service supplier Dansk Cater. “With fermented rapeseed cake in bread, we can increase the protein level, improve the amino acid profile, and at the same time extend the shelf life of the bread completely naturally,” Kruse said.

According to Head of Development Søren Lange, 2025 will see more foods featuring fermented rapeseed cake as manufacturers respond to the new regulatory environment. "Customers have been waiting for the EU authorization to start their development of new clean-label and protein-rich products," Lange said.

Rapeseed is the second-largest protein crop globally after soy, and the EU produces nearly 20 million tons annually. Denmark alone produced 894,000 tons of rapeseed in 2022, equivalent to approximately 447,000 tons of rapeseed cake, highlighting the crop’s potential to support greater European self-sufficiency in plant proteins.

The European Food Safety Authority’s full authorization document can be accessed here.