FERMENTED FRUITS

Brand Owner (click to sort) Address Description
DR. SCOBII SCOBY! 2715 Abbot Kinney Boulevard, Unit 7 Venice CA 90291 Fermented fruits; Fermented vegetables; Kefir;
LEMONAYO Karen Wang Diggs 1201 Pacific Avenue San Francisco CA 94109 Fermented fruits; Fruit-based snack food; Fruit-based spreads; Fruit spreads; Lemon spread; Processed lemons;
LIF HOT BRANDS 7 Avenida Vista Grande Ste B7,Suite 1208 Santa Fe NM 87508 Fermented fruits; Fermented vegetables; Cooked vegetables; Preserved berries; Preserved vegetables; Processed berries;Vitamins; Natural dietary supplements; Natural herbal supplements; Vitamin supplements; Vitamins and vitamin preparations; Dietary supplements; Food supplements; Nutritional supplements;Cosmetics; Cosmetic oils; Essential oils; Natural cosmetics; Organic cosmetics;
LOCAL CULTURE LOCAL CULTURE KRAUTS 12526 LOMA RICA DRIVE GRASS VALLEY CA 95945 Fermented fruits; Fermented vegetables;
RAW SAUCE Raw Sauce 2655 virginia street, Unit B Berkeley CA 94709 Fermented fruits; Fermented vegetables;SAUCE;
SALTY LEMONADE Tran, Tramy T 2515 Pioneer Avenue #5 Vista CA 92081 Fermented fruits; Fermented vegetables; Preserved fruits and vegetables;Concentrates for making fruit drinks; Concentrates, syrups or powders used in the preparation of sports and energy drinks; Energy drinks; Fruit drinks and fruit juices; Sports drinks; Sports drinks containing electrolytes;
SUPERCHARGED SUPERFOODS SCOBY! 2715 Abbot Kinney Boulevard, Unit 7 Venice CA 90291 Fermented fruits; Fermented vegetables; Kefir;SUPERCHARGED SUPER FOODS;SUPERFOODS;
TIPSY FRUIT JUSTIN GARGANO 95 JOSEPH DR GUILFORD CT 06437 Fermented fruits;
WILDLY PROBIOTIC Dohrn, Michelle 235 Fernando St. Ojai CA 93023 Fermented fruits; Fermented vegetables;PROBIOTIC;
 

Where the owner name is not linked, that owner no longer owns the brand

   
Technical Examples
  1. The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.