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About Caldwell Bio Fermentation Canada Inc
(Bio Lacto)

Caldwell Bio Fermentation Canada Inc ( originaly Bio Lacto ) is a Canadian company with its office and production facilities located in the beautiful Eastern Townships, just north of Vermont in the province of Quebec. The company was founded in the early 90's by Paula Obermeir, growing out of her long-term interest in health foods. Following traditional European recipes, and using superior, certified organic vegetables produced on the farm, Paula started experimenting with the production of fermented vegetables. The results proved very encouraging and the adventure began.

The two years from 1991 to 1993 saw the variety of products increase and local markets open. Paula registered the company as Bio Lacto in 1993. In that same year, she was joined by Alain Lafrance; he now directs production.

In 1994, Gary Caldwell, a local farmer and independent researcher, became the principal shareholder in Bio Lacto, bringing imagination, enthusiasm, capital and a long-term perspective to the company. Shortly after, Dr. Jacques Goulet, Professor in the Department of Food Sciences of Laval University in Quebec City, took on the role of scientific advisor to the company and later he became a shareholder.

In 1996, in order to better control the production process, Bio Lacto joined forces with the Food Research and Development of Agriculture and Agri-Food Canada to study the complex workings of lactic fermentation. Today, Dr. Tony Savard, a microbiologist specializing in fermentation processes, works closely with the company in an ongoing collaboration with the FRDC.

In July 1998, Bio Lacto was incorporated as Caldwell Bio Fermentation Canada Inc. By this time the first mixed-culture starter had been developed and was being used successfully to pre-empt secondary refermentation. Subsequently, a second starter was developed to inhibit yeast in more difficult vegetable fermentations. Presently (March 2001) we are preparing a third collaborative research programme with the FRDC, during which we will proceed to the development of other specialized vegetable starter cultures, with and without pro-biotics; as well as the development of a commercially viable method for producing an organic mannitol.

The Bio Lacto Team