The Demented Fermenter

 

Tania Wiesmayr-Freeman

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.

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Created by
Dietitian and Nutritionist
Tania Wiesmayr-Freeman, APD AN

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Marie
Horton

She’s our French foodie. Living most of her life in Paris, Marie brings her fine dining expertise to the team. She is responsible for managing production schedules and processes. Marie ensures our customers are satisfied no matter what! Marie keeps us on our toes with her discerning taste, great sense of humour and relentless work ethic.

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Andrew
Freeman

Our everything technical ‘go-to’ guy. Andrew oversees anything IT related, is our lab technician, our accountant and even our photographer – what an asset! Apart from his amazing attention to detail, he’s also an outdoor cycling lover. Early mornings you can find him cycling next to the beach or climbing hills in the Hinterland enjoying the views.

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Tania
Wiesmayr-Freeman APD AN

I’m an Accredited Practicing Dietitian who loves doing experiments with fermented food and drinks. I’m known as the ‘demented fermenter’ and a ‘dietitian geek’. Marie and Andrew say I’m the brains trust. Sure, I know my gut stuff but my passion for everyone finding good health is my driver. I love helping people choose food and drinks to best suit their needs.

We Are Winners!

We were accepted into and proudly completed the Grow Coastal Innovation Centre and Sunshine Coast Council program.

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We also were successful in winning the State Government Artisan Producer’s Grant (just quietly we’re were stoked and pretty proud of each other too). 

Health and Safety

Food and safety quality assurance are integral to the production of all foods on our premises. All our products are made in a Gluten Free and Nut Free custom designed commercial licensed kitchen. We have a food manufacturing Licence and adhere to all FSANZ food manufacturing requirements

In addition to the commitment to food safety and hygiene, we are trained and qualified to nationally accredited Food Hygiene Handlers Level 1 standard. Tania Wiesmayr-Freeman has a Food Safety Supervisor certificate.

Very strict principles, guidelines and policies are in place and are audited bi-annually to ensure we abide by food laws and that all occupational health and safety laws are all met. Please contact us if you have questions.

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We Are Members:

Kombucha Brewers International Society 

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Food and Agricultural Network (FAN) Sunshine Coast

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Accredited Practicing Dietitian and Accredited Nutritionist

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Tania is a Member of the Dietitian’s Association of Australia.

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 We Are Committed:

>> to improving Australians health and nutrition

>> to reducing food miles by buying ingredients locally

>> to not using highly processed ingredients

>> to growing local employment with food manufacturing

>> to reducing waste by using fully recyclable packaging

>> to make tasty high quality fermented foods.

Want to stock our products?

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People often ask us…

Where is sauerkraut in grocery store?

Usually it will be found in the fridge section near cheeses and dips

Can pregnant women eat fermented food?

Yes, they have been eating fermented foods safely for centuries. However, there is a trace amount of alcohol in naturally fermented drinks, it is so low (< 0.5%) that they are classified as non alcoholic, however pregnant women may choose to avoid them.

Want to know more about fermented foods and eating for health?

I recommend reading “Nutrition for Life” by Catherine Saxelby as a starting point. For detailed information regarding gut health, “Eat Yourself Healthy” by Dr Megan Rossi is excellent. 

How much fermented food do I need to eat or drink for gut health?

As yet there is not enough solid evidence to specify how much and how often. Gut health experts such as gastroenterologists and specialist Gut health dietitians recommend eating fermented foods regularly as part of a healthy high fibre diet. If you have gut issues I recommend you to see a specialist Gut Dietitian such as Lydia Sutakowsky at Sunshine Coast Gut Clinic.

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Australian Made & Owned

We are really proud of working with local ingredients to make our delicious produce.

“Good gut flora is vital for intestinal and brain health.

Tania Wiesmayr-Freeman, APD AN