wildbrine is passionate about the impact of fermentation on food, experimenting with all the ways the natural transformation process of fermentation works and discovering new ways to deliver deliciously nutritious fermented products to consumers. The company is intensely committed to every step of the creation and production process, from fermenting vegetables to using organic ingredients to answering every customer’s questions. Founded by Chris Glab and Rick Goldberg in 2011, wildbrine is widely recognized as an innovator in the fermented foods and plant-based marketplace. In March 2019, wildbrine previewed a new plant-based dairy alternative to an eager and receptive crowd at Natural Products Expo West. Realizing that this product would be a hit with consumers, they were inspired to create a whole new venture: wildCREAMERY. wildCREAMERY products leverage wildbrine’s fermentation expertise to deliver alternatives to traditional dairy mainstays including plant-based sour cream, cream cheese, four dips, butter and a brie alternative. wildCREAMERY became fully operational in January 2021.