Barley Fermentation Technologies and its parent company Sanwa Shurui Co., one of the Japan's leading manufactures of shochu, a traditional distilled spirit made from barley, have done more than 20 years of research on barley and fermentation technologies. Their findings demonstrate the unique benefit of the shochu distillery residue (shochu lees) as a food material and they named it ‘Fermented Barley.' Fermented Barley contains many amino acids and peptides. It is also made up of other components, such as yeast extract created by the auto-digestion of the shochu yeast during distillation, and citric acid produced by the shochu koji mold. It is known that barley contains polyphenol similar to wine.

“Barley is a cereal that has been essential necessary for humans since the prehistoric age. Fermented Barley Technologies focuses on barley's potential, especially Fermented Barley's possibility for health-care components," said Toshiro Omori, president of Barley Fermentation Technologies. “Our engagement in research and techniques in biotechnology enabled us to provide additional applications of Fermented Barley, such as Fermented Barley Extract and Fermented Barley GABA. Our new discoveries make fermented barley, a one-time unnecessary by-product of shochu, a highly valuable food ingredient."

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Fermented Barley Extract is created with a liquid extract from Fermented Barley. It is a natural food product, rich in amino acids/peptides, oligosaccharides, dietary fiber, nucleic acids, polyphenol, GABA (gamma-aminobutyric acid), citric acid, etc. One of the actual benefits is the prevention of excess fat in the liver. The all-natural Fermented Barley Extract will enhance umami, a savory taste and rounding out and heightening the flavor of foods, and it will not be categorized as a food additive.

Also, as one of the most notable recent product developments, Barley Fermentation Technologies has invented a procedure for producing high-concentrate GABA from nutrient-rich fermented barley extract. GABA is one of many kinds of amino acids found in nature, known for lowering high blood pressure, boosting memory and brain activity and relieving stress. These unique features are getting more attention from various food manufacturers. In addition, since Barely Fermented GABA contains various amino acids and organic acids, it is able to increase the umami of foods, compared to other GABA products.

Barley Fermentation Technologies, Inc. is a Japan-based company that has produced original excellent products by using fermentation techniques and carried out continuous research and development since 2001. It is a subsidiary of Sanwa Shurui Co., Ltd, which is well-known as the manufacturer of ‘iichiko', one of the best-selling barley shochu, a traditional distilled spirit in Japan. Visit Barley Fermentation Technologies' IFT Booth #1761 June 25-27 in Orlando, FL, for more information about the company.

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