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Sugar natural - Fabricant Producator - Germania

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TUCHEL & SOHN GMBH

Germania

Tuchel & Sohn GmbH is an international manufacturer and supplier of natural ingredients for the food and beverage industries, as well as for the pharmaceutical and cosmetics sectors. Founded by Gustav Tuchel, the company now operates as an importer, retailer, distributor, refiner and bottler and has been managed by the fourth and fifth generation of the family by Peter and Mirko Tuchel since 2017. The company has remained at its base Hamburg since it was founded. The product range mainly comprises natural sweeteners, which are in as unprocessed a form as possible. This includes bee honey, various syrups, such as maple syrup, agave syrup, rice syrup, date syrup and coconut blossom syrup, as well as other products from bees (wax, propolis and pollen), agave plants (inulin), maple trees (sugar and flakes), among other natural resources. Thanks to its global presence and intergenerational relationships with suppliers, Tuchel & Sohn can provide top-quality sustainable goods direct from the source.

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FISCHER FERMENTGETRÄNKE GMBH

Germania

Fischer Fermentgetränke GmbH - "Fischer Fermentgetränke GmbH" was founded in 2013. Our family tradition of fermenting herbs and tea blends nevertheless stretches back to 1898. We are therefore one of the oldest kombucha manufacturers worldwide. This makes our products quite unique on the market. In light of our tradition, we make every effort to use the very highest quality ingredients from controlled ecological cultivation (CEC) (Ecocert certification DE-ÖKO-005). Thanks to our long-standing experience and knowledge acquired across four generations, we regularly develop new products: for us and our business partners. Our kombucha production has remained unchanged since 1898. The fundamental belief of the Fischer family lies in the use of high-quality ingredients in a natural production and bottling process. In our traditional, hand-crafted production of kombucha, our herbs and tea recipes are fermented using our own cultures. The sugar required for this is fully consumed (<0.5 g/l). Moreover, we deliberately forego pasteurisation, heat treatment and filtering processes. This means that our home-grown cultures remain active even after bottling and develop the carbon dioxide in the bottle themselves in a natural way.

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