Marek Kołodziejski at the Lubuskie Information Center. History of Polish natto from Zielona Gora

In the “Conversation of the Day” program of the Lubuskie Information Center, Marek Kolodziejski, founder of our company and creator of Polish natto produced in Zielona Góra, was a guest. He is also a recipient of the Economic Award of the Marshal of the Lubuskie Voivodeship.

It’s a conversation about how an engineering approach led to an internationally recognized brand, as well as years of work on the fermentation process.

How the company was born

The turning point came in his fifties and test results that left no illusions. Marek Kolodziejski realized then that his medicine bag looked identical to his 80-year-old mother-in-law’s kit. So he made an unusual decision for a person of that age: he sold two truckloads of computer equipment, the foundation of the business at the time, and financed a laboratory and natto production machinery with it. That’s how the brand you know from natto.co.uk was created.

Why natto and not regular soybeans

Raw soybeans contain phytic acids and lectins, which hinder the absorption of micronutrients. However, fermentation with Bacillus subtilis natto bacteria breaks down these structures. What has been made in Japan for centuries on the basis of tradition, however, is created with digital precision at our plant in Zielona Gora.

Technology versus tradition

Three years of process research have resulted in fully computerized production. The computer monitors real-time soaking temperature, cooking pressure, humidity and air composition during fermentation. As a result, each batch is made under identical, controlled conditions.

Product composition

Natto is a rich source of vitamin K2 MK7, which, according to European regulations, contributes to proper blood clotting and helps maintain healthy bones. Our product also contains nattokinase, soy isoflavones, live cultures of Bacillus subtilis natto bacteria, PQQ vitamin and spermidine.

At the same time, natto is one of the better researched fermented products. The PubMed database lists more than 13,000 publications on natto and related soy products.

Lyophilization, or the problem of sustainability

Fresh natto has two disadvantages: a short shelf life and a peculiar taste. That’s why a year of freeze-drying technology allowed us to preserve the live bacteria cultures and enzymatic activity in the dried product.

Subsequently, cooperation with the Medical University of Wroclaw resulted in an organic tablet and crisps without chemical additives, in flavor variants: garlic, basil, sun-dried tomato and chili. You can find all these products in the store at natto.co.uk.

Future plans

We are currently working on high-protein bars packaged in a nitrogen atmosphere or vacuum, with the military and tourists in mind. This allows them to retain their shelf life for up to 10 years.

Full conversation

Below is a conversation between the founder of our company and the editors of the Lubuskie News Center. This is the story of the company, but also a story about out-of-the-box thinking, business risks, and how nature combined with technology produces results that surprise even the masters of tradition.

Feel free to take a look and then store at natto.co.uk.