Human fermentation traces back to 10,000 BC, with goat and sheep milk spontaneously fermenting in North Africa's heat, leading to diverse application in food, drinks, medicines, and fuels. Inspired by winemaking, our soapberries, like grapes maturing for intricate flavors, transform. However, our process differs by converting sugars into fructose amino acid for soapberry anhydride, a foundation for natural applications. This innovation sets us apart, eliminating the need for preservatives, as soapberries inherently preserve themselves—a testament to their strength and purity.