FERMENTANTS is a neologism coined by author and researcher Tonia Mavrommati as a linguistic and conceptual
evolution of the phrase "fermented foods." The term deliberately fuses "ferment-" (referring to metabolic processes driven by microorganisms) with the suffix "-ants" to signal a paradigm shift in understanding fermented nutrition, microbiome
science, and ecological
food systems. It first appeared in Tonia Mavrommati’
s book The Holly & the Grail: An Epigenetic
Journey (2026), positioning fermentation not merely as preservation but as a dynamic biological collaboration.
Etymology and Meaning of the word "FERMENTANTS"
The word intentionally replaces "fermented foods" to:
• Emphasize agency (microbes as active participants, not inert ingredients).
• Evoke abundance (the suffix "-ants" suggesting proliferation, colonies, and networked resilience).
• Dismantle anthropocentric language separating
humans from microbial ecosystems.
Unlike terms like probiotics or symbiotics, "FERMENTANTS" frames fermented matter as a living continuum, where microbial life,
food matrices, and human biology intersect.
Mavrommati suggests that "FERMENTANTS"
better reflects this complexity rather than static terms like "functional foods."
Traditional kimchi and kefir can be understood as fermentants, where microbes actively shape the
food’s properties.
The book introduces the idea of fermentants as living
food systems driven by microbial activity rather than static ingredients.
In this framework, fermented vegetables are not just foods but fermentants that reflect ongoing microbial interaction.
Researchers are beginning to explore how fermentants influence gut microbiome
diversity.
