Refinement of local residual streams through fermentation –
garum project in Sörmland

Frankly Foods and Liura are developing a Sörmland garum based on local residual streams from beef and chicken. By utilizing raw materials that would otherwise risk going to waste, the project aims to create a high-quality flavor product with a strong local identity. Garum has roots from Roman times and is based on a philosophy where the whole animal is utilized – something that aligns perfectly with today's need for more sustainable and resource-efficient food systems.

The project will both develop the product itself and create a model for how more actors in the region can refine local resources. The goal is to strengthen small-scale food processing in Sörmland, create new business opportunities, and demonstrate how residual streams can become a valuable part of a circular food chain.

“Garum is a fantastic product with roots from Roman times and antiquity. It is based on a sound philosophy where the whole animal should be refined and not go to waste. Fredrik and I started talking about making Sörmland garum around the turn of the year, and we are very happy to receive support from Leader to make our vision a reality. Now it’s time to go from thought to action and make garum from Sörmland beef and chicken!” – Victor Waldenström,
CEO and founder of Frankly Foods AB.