Every culinary revolution begins with a simple intuition. One that no one has had or that no one has looked at closely. In the garlic fields, at the end of each season, the stalks are cut, thrown away, burned. Tons of agricultural biomass discarded without remorse, without remorse especially because their usefulness seemed nil. And yet. When the garlic stems forgotten become an ingredient of the future thanks to fermentation...
David Ferrer, craftsman of sustainable food innovation
Passionate self-taught and pioneer of natural fermentation processes, David Ferrer is the founder of Health Bio Europe, a company committed to promoting raw ingredients from local agriculture. For over 16 years, it has been exploring the little-known virtues of black garlic, which it transforms into gourmet and award-winning products, at the crossroads of taste and well-being.
With the project French Black Garlic, he goes even further by rehabilitating a "forgotten" product of the field: the garlic stalk. It is from this evidence that he decided to take an interest in these discarded products... With his expertise in fermented black garlic, to which he has already given its letters of nobility in France, he is now pushing the logic further with French Black Garlic, a visionary project that gives new life to these stems via a unique fermentation process.
The magic happens in the fermentation chambers. Where black garlic gets its caramelized notes and flavors so prized by chefs, garlic stems in turn come under control. Result: a transformed material, rich in antioxidants, a sulfur compounds with beneficial effects, and especially in aromatic complexityDeep umami, balsamic touches, roundness in the mouth… An ingredient that intrigues, surprises, seduces.
But the ambition of French Black Garlic goes beyond the simple creation of a new gastronomic product. It is about structuring a real sector, capable of industrializing this innovation to meet the needs of the food industry, nutraceutical and even cosmeticThe ingredient is no longer an end, but a beginning.
The origins of black garlic: between Asian tradition and culinary alchemy
THEblack garlic finds its origins in Asia, more precisely at Japan and Korea, where it has been consumed for centuries for its medicinal properties and unique umami taste. Obtained by a long fermentation process at low temperature and high humidity, this condiment results from a natural transformation of the sugars and amino acids present in garlic, without the addition of additives or preservatives. This "slow cooking" gives rise to a black, tender clove, with a sweet and complex taste reminiscent of balsamic, licorice or plum. Introduced in Europe in the early 2000s, black garlic first seduced chefs before conquering the general public. Today, it is as appreciated for its antioxidant properties that for his deep aromatic profile, which has become essential in innovative kitchens and health products.
A campaign to build a sector
Launched on the platform Miimosa, the French Black Garlic crowdfunding campaign aims to build this sector, to finance the research and development, to standardize processes, and to establish industrial and craft partnerships.
Because transforming waste into a resource requires more than just an idea: you need the resources. The support of contributors will enable David Ferrer and his team to create a virtuous cycle, exemplary in terms of the circular economy, starting with an overlooked ingredient and ending with a high-value product.
Three products, one promise
1/ Fermented black garlic stems: a raw ingredient with high potential
Long ignored and considered a simple agricultural waste, garlic stems are now finding a second life thanks to a controlled fermentation process, inspired by that used for black garlic. This process profoundly transforms their biochemical structure, revealing an aromatic palette rich in umami notes, while concentrating antioxidants and sulfur compounds with recognized health benefits.
This new raw ingredient lends itself to multiple uses. In the food industry, it can be transformed into powder or flour to enrich broths, sauces, marinades, or breads. In the dietary supplement sector, its concentrated extracts offer an interesting functional contribution. Finally, in cosmetics, the fermented stems are a natural source of antioxidant and prebiotic active ingredients, ideal for the formulation of innovative and resource-friendly skincare products.
2/ Fermented black garlic syrup: a combination of taste and benefits
Made exclusively from the fermentation of garlic stems, this fermented black garlic syrup stands out for its aromatic richness and its concentration of bioactive compounds. Produced without using bulbs, it reveals a palette of complex flavors Blending balsamic, sweet, and umami notes, while maintaining a high density of natural functional elements. This product is at the intersection of gastronomy and nutrition.
En gastronomic cooking, it is used as a topping, glaze or refined seasoning to enhance meats, vegetables or desserts. In the field of functional nutrition, it finds its place in formulations of well-being drinks, energy bars or health products, bringing a gourmet touch and a real nutritional benefit. This syrup thus embodies a tasty innovation in the service of a more sustainable and efficient diet.
3/ 4 Thieves Vinegar with Black Garlic
Awarded a bronze medal in 2023 at the Hérault Gourmand competition, the Vinaigre des 4 Voleurs with black garlic embodies the subtle alliance between medicinal tradition and culinary innovation. This hybrid product is made from a fermentation of apple cider vinegar, in which black garlic bulbs, rich in bioactive compounds, and a blend of carefully selected aromatic plants are macerated. Inspired by an ancestral remedy renowned for its protective properties, this vinegar is distinguished by its aromatic complexity, combining controlled acidity, natural sweetness, and umami depth. In addition to its gastronomic qualities, it offers real functional interest thanks to the antioxidant and potentially antiviral properties of black garlic, making it a condiment that is both tasty and beneficial for health.
Currently, these products are mainly accessible through the crowdfunding campaign Miimosa, which aims to develop the sector and finalize technical standards. Depending on the level of contribution, the rewards range from product discovery to complete professional packs (bottles of vinegar, syrup, flour, etc.).
A terroir, a history
The excellence of the raw material is ensured by a partnership with the Massonnet farmor a Piolenc in Vaucluse. Here, manual labor prevails, inputs are limited, and respect for the soil guides every action. It is this soil that today nourishes innovation aimed at the future. Anchored in an ideal terroir crossed by the Rhône and rocked by the mistral, the family farm cultivates thePiolenc garlic for four generations. Established on 100 hectares in total, it devotes around 20 ha to garlic, notably the emblematic purple variety, renowned for its aromatic finesse and its cultivation methods reasoned and manual.
The farm employs around thirty people during peak production, favoring manual work from sowing to harvesting to preserve the quality of the product. Passionate and concerned about the land, the Massonnets actively participate in thePiolenc Garlic Producers Association, which has been working since 2020 to obtain a PGI ou AOP to promote local production and structure the sector.
This alliance of tradition, know-how and the search for quality makes the Massonnet operation an ideal partner for French Black Garlic, guaranteeing a raw material of excellence, from a culture that respects the environment and is deeply linked to its territory.
What if tomorrow's beauty products incorporated fermented garlic stem extracts? What if energy bars, sauces, and functional drinks used this ingredient with its powerful taste and beneficial effects? A project that goes beyond gastronomy and deeply questions our relationship with waste, valeur, To theinvisible. Because in the forgotten garlic stalks, there was already the idea. It was enough to ferment it.
This is the whole point of French Black Garlic: open the way to a new, healthy, sustainable, versatile resource.
Ema Lynnx
