I’m Tania Wiesmayr-Freeman APD AN, Dietitian and Nutritionist with over 25 years experience as a Clinical Dietitian working in hospitals and in Tertiary Education.
A number of years ago I noticed an increasing amount of research supporting the benefits of fermented food and drinks. This research evidenced the importance of assisting the gut to maintain a high level of beneficial bacteria. Around the same time I noticed a high rate of diabetes and obesity in Australians.
Alarmed, I set about exploring how food and drinks can help alleviate the many negative health impacts of chronic disease. I found that living food and beverages were not popular in the Australian diet unlike other nations who for centuries, have been incorporating and reaping the benefits of fermented foods and drinks.
So in 2017 I created my raw sauerkrauts and fermented non-alcoholic beverages. Thrilled with the response from friends and family, The Fermentier was born. The team has since grown to include Marie and Andrew at the helm with me.