Biopark is an internationally renowned research institute specialising in fermented foods working with Ferment Alchemy to study many of our ingredients across a combination of in vitro and in vivo studies.
Survival of microbes in human digestive system
Ingredient: fermented soy
Protocol: TIM-1 (TNO Gastro-Intestinal Model 1) study
Start date: 2026/2027
Measurement of curcumin analogues
Ingredient: Fermented turmeric
Protocol: measuring and comparing curcumin analogues in fermented and raw turmeric
Results: Expected October 2026
Inflammatory Bowel Disease
Ingredients: Fermented soy, fermented turmeric, fermented reishi
Protocol: A 6 stage multi-faceted study on Ulcerative Colitis and Crohn’s Disease, resulting in a human double-blind RCT.
Start date: October 2026
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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.
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.