Trends in Fermented Foods
Fermentation has been used as a method of preservation for perishable foods for centuries. What comes to mind when you hear ‘fermented foods’? Probably your favorite flavor of yogurt, a generous side of kimchi or happy hour. But where would the food industry be without cheese, chocolate, and gochujang?
As the artisan movement expands, foods like kimchi and gochujang are being reinvented. Fermentation is going beyond the purpose of preservation as consumers explore new flavors and added wellness benefits. These articles explore trends for fermentation, as well as complimenting acts of food preservation, such as pickling.
What we are reading:
Donna Berry, Food Business News [Published June 7, 2018] This article touches on the history of fermentation and how it has evolved into today’s trends. It details everything from health benefits to “wild” fermentation, and all of the fermented foods in between. |
Elizabeth Green, Food Ingredients First [Published July 10, 2018] “With fermentation seen as a natural and authentic process, new product development and heightened consumer awareness have combined to bring a raft of traditional products to our supermarket shelves.” This article discusses growth in these traditional products. |
Katy Askew, Food Navigator [Published May 8, 2018] A look into opportunities for innovation in fermented foods, and how they meet at the intersection of two mega trends. |
Flavor & The Menu Eight trends for pickling and pickle flavors that are trending now. Pickles play a large role in the fermented food space, and this “sour” trend has several different avenues for innovation. |
To read more about food trends, check out our Top Food Trend Predictions for 2018, which lists top trends from leaders in the food industry.