NaturKraftwerke Natto in capsules is a further development of traditional Japanese food. Only soybeans and bacterial strains that have not been genetically modified are used for this purpose. The soybeans are first prepared using steam cooking at about 125°C for 20-50 minutes. This is followed by inoculation with the Bacillus Subtilis starter culter. During fermentation, there is a kind of pre-digestion of the bean protein by the bacteria. In this process, about half of the proteins are broken down into small and larger fragments, known as peptides. After fermentation, the natto is freeze-dried and finely ground. The fine powder is then filled into vegetable capsules and is available in everyday use. Natto in vegan capsules is a source of vitamin K2. Developed, controlled and packaged in Switzerland.