What happens when like-minded
fermented foods enthusiasts come together to explore mutual interests and share innovative ideas?
About Us
The Fermentation Association was established in 2017 to promote the unique health benefits and flavor profiles of fermented products. We saw an opportunity to build consumer awareness and support the community of artisanal fermented food producers with certification, research, and advocacy.
Advisory Board
John Gray
Chairman & CEO, Katalina Holding Co., Inc.
Maria Marco
Associate Professor, UC Davis
David Ehreth
President and Managing Partner Alexander Valley Gourmet, LLC, Home of Sonoma Brinery™
Drew Anderson
Chief Executive Officer, Cleveland Kraut
Courtlandt Jennings
Founder, President, COO, Pickled Planet
Mark McTavish
President, 101 Cider House
Alex Lewin
Author, Real Food Fermentation and Kombucha, Kefir, and Beyond
Jeffrey Wilson
Matt Hately
Principal, Spark Insights
Benjamin E. Wolfe
Aptman Family Assistant Professor, Tufts University
Jared Schwartz (and Montana)
Operations Manager, Whitethorne LLC Home of Hawthorne Valley Ferments & Poor Devil Pepper Co.
Please join us on our journey to make a difference
with products that enhance and improve lives.
Questions? Contact us using the form below.
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