Yeast for Brewing Functional Beverages

Beverage producers need differentiation without new processes. Most solutions today require additives, new equipment, or reformulations - none of which scale easily.

We offer a direct path to brewing functional beverages

• Proprietary brewer’s yeast strains, supplied as dry or fresh yeast

• Engineered to produce specific functional compounds directly during fermentation

• Drop-in replacement for conventional yeast in standard production processes

• Comparable fermentation behavior, stability, and handling to standard brewer’s yeast

Same workflow. Same equipment. Added functional value in the final product.

How functional fermentation works

1. You pitch yeast and brew as usual, using Rosalind functional yeast

2. Standard fermentation proceeds

3. Functional compounds are produced naturally during fermentation

4. You package a differentiated product

No post-processing. No additives. No change to your production line.

Built for real producers

Breweries, cideries, and beverage fermenters

• Differentiate products  with functional positioning - both core and limited releases

• Compatible with beer, cider, and fruit-based fermentations

• Supports low-ABV formats while preserving fermentation performance and flavor

• Integrates into existing production workflows without process changes

Innovation and R&D teams

• Designed for pilot-scale evaluation and rapid iteration

• Clear path from pilot batches to commercial production

• Technical support focused on integration and scalability

Designed for real-world production

• Pilot-tested with commercial beverage producers across multiple formats

• Designed for compatibility with standard fermentation processes

• Developed by a multidisciplinary team with deep fermentation expertise

• Focused on practical adoption and ease of use

Ready to explore a pilot?