Ferment Alchemy is built on 15 years of research and development led by founder Graham Botfield, a naturopath with extensive experience in the research and development of food supplements.
Drawing on traditional fermentation practices, from Ayurvedic preparations to kefir and kombucha, we developed a process that uses biodiverse living cultures to ferment whole plant ingredients, then freeze-dries the entire ferment to preserve its full spectrum of compounds.
After initial development in France, and evolving our techniques and expertise in the UK, we are now based in Toledo, Paraná, Brazil, close to the farms that grow our raw materials and alongside research institutions including Biopark.Today we offer 35 fermented ingredients, certified and quality assured by independent 3rd parties, confirming their safety, stability and composition.
Independently owned, we're free to put quality and principles before profit.
Nature is our bedrock and our teacher, the source and output of everything we create.
Our success is built on transparency and trusted relationships with all stakeholders.
We aim to be a positive force for people and planet in everything we do.
We preserve time-honoured methods, handcrafting every batch with patience and care.
Curious by nature, we never stop exploring, questioning and refining what we do.
Graham is a nutritional therapist, international educator, and researcher with decades of experience working with traditional plant medicines. Combining traditional knowledge with modern nutritional science, Graham leads Ferment Alchemy’s research and development, helping to create specialised fermented ingredients with a focus on quality, innovation, and efficacy.
Hercules is a highly experienced biochemist and university professor specialising in fermentation practices. He oversees production at Ferment Alchemy’s Brazilian facility and works closely with Graham on the development of new ingredients. Hercules also oversees research programmes in collaboration with local universities and the innovation park, supporting Ferment Alchemy’s continued scientific progress.
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