EU approves fermented rapeseed cake as a novel food

A by-product that was previously off-limits for use in food is now finding its way onto the plate. FERM FOOD ApS is the first company in the EU to receive approval to use fermented rapeseed cake as a food ingredient. The European Commission’s decision officially came into effect on 29 April 2025.

Rapeseed – also known as canola – is primarily grown for its oil. The remaining press cake is high in protein, but until now, it could only be used in animal feed or for biogas production. Under the EU’s Novel Food regulation, ingredients that were not widely consumed before 15 May 1997 require explicit approval before they can be marketed as food.

A previous approval for a Finnish variant proved too limited for broader application. FERM FOOD has now received authorisation for extended specifications that align with standard European rapeseed cake.

Fermentation removes bitterness

Rapeseed cake contains 28 to 30 percent protein but has a naturally bitter taste due to glucosinolates. FERM FOOD’s use of lactic acid bacteria and solid-state fermentation breaks down these compounds in a natural way. The bitterness disappears, and new, desirable breakdown products are formed. The end product is suitable for use in bread, pâté, plant-based items, sausages, and more.

Protein source with a shelf-life benefit

Fermentation also gives rapeseed cake preservative qualities. In bread, it can extend shelf life without the need for artificial preservatives. “Clean-label foods are a high priority for consumers. Fermented rapeseed cake is therefore a logical solution to replace both functional additives and preservatives, making the end product more natural,” says Jens Legarth, founder of FERM FOOD.

The Danish bakery Vadehavsbageriet is already using the ingredient. “By adding fermented rapeseed cake to our bread, we can increase the protein content, improve the amino acid profile, and naturally extend the shelf life,” says owner Jytte Kruse.

Søren Lange, Head of Product Development at FERM FOOD ApS, sees clear momentum ahead: “Customers have been waiting for EU approval to kick off the development of new clean-label, protein-rich products. I’m confident that by the end of 2025, consumers will see fermented rapeseed cake in many more food products.”

Ferm-food.com