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

Meticulous LLC

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.