Ingredient dictionary
Maturing ferments on a food label: allergens, diets and other names
Maturing ferments are a kind of ferment. Whether they carry an allergen depends on how they were made. Whether they are vegan depends on how they were made. Open Food Facts finds them in 1,530 products, most often in processed meat.
By Bravoora teamUpdated Sources checked 3 sourcesHow we check
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Do maturing ferments contain an allergen?
It depends on how they were made. Open Food Facts does not link maturing ferments to an allergen, and Bravoora’s label checker does not read the name as one. The label must name any allergen they carry.
Are maturing ferments vegan?
It depends on the make. Some kinds of maturing ferments are made with an animal product and a label rarely says which, so a vegan profile gets Heads up. Whether they are vegetarian depends on the make too.
A pack can differ from the usual recipe: the app reads the label in your hand.
What other names do maturing ferments have on a label?
On European labels they are “ferments d'affinage” in French, “Reifungskulturen” in German and “fermenti di stagionatura” in Italian.
- French
- ferments d'affinage
- German
- Reifungskulturen, Reifekulturen
- Italian
- fermenti di stagionatura
Which foods contain maturing ferments?
Open Food Facts lists maturing ferments in the ingredients of 1,530 products, most often processed meat, cheese and pizzas, pies and quiches. Most of them are sold in Germany, France and Austria.
Products with it, by country of sale: Germany 1,415 · France 160 · Austria 31 · Belgium 21.
Counted on 13 October 2026 from the Open Food Facts product database, which volunteers fill from real packs: it shows where maturing ferments turn up, not how much of the market they are.
What kind of ingredient are maturing ferments?
Maturing ferments are a kind of ferment.
Bravoora reads this ingredient for everyone you shop for: an allergy or intolerance, a vegan or vegetarian diet, a calorie or protein goal, and the labels on supplements and skincare too. Build a profile · For dietitians, doctors and trainers
Sources
An allergen is stated only when two of three checks agree: the Open Food Facts record, Bravoora’s label checker, and the ingredient’s own name or family (oat flour is oats, a cheese is milk). Every name where they disagree waits for a person to review it.
- Open Food Facts: Maturing ferments
- Open Food Facts: ingredients taxonomy (names, family tree, allergen and vegan flags), ODbL
- Open Food Facts: product database, 4,535,553 products, read 13 October 2026, ODbL
Contains information from Open Food Facts, which is made available here under the Open Database License (ODbL). Read the licence · Download this dictionary’s data · How we check
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