Fermented foods are on the rise and are becoming increasingly common and sought after as foods with health benefits. The fermented food market is growing, and is predicted to reach a worth of $28.4 billion by 2020.3 Transparency Market Research reports that this is largely due to the reported health benefits and minimal preparation needed for fermented foods.
Research indicates that fermentation by-products such as alcohol and ammonia will eventually curb the market as consumers feel concern about whether the potential harm from these by-products outweighs the health benefits.4 It is important to note, however, that these are common by-products of fermentation and current research does not support the assertion that they are harmful to consumers.
Fermentation as a method of food preservation dates back as early as 6000 B.C.1 It is thought fermentation originally happened by accident, but that it was perfected and wrangled into an intentional preservation technique.
Simply put, fermentation is a process in which organisms such as bacteria or yeast metabolize some components of food that are at risk for spoilage, as well as produce lactic acid that remains in the container with the food, thereby preserving the food.2 Fermented food can last months or years, but will eventually spoil.
There is a seemingly endless variety of fermented foods available on the market already, illustrating that many countries include fermented foods in their traditional dietary patterns:1
- Togwa (fermented gruel from Tanzania)
- Garri (fermented cassava from West Africa)
- Natto (Japan)
- Miso, soy sauce, sake, shochu, rice vinegar (East Asia)
- Sauerkraut (Europe)
- Douchi (fermented black beans from China)
- Gundruk (fermented dried vegetables from Nepal)
- Kimchi (Korea)
- Kvass and Koumiss (fermented dairy drinks from Russia)
- Kaffir beer (South Africa)
- Yogurt (Bulgaria)
- Kefir (yeast fermented drinkable yogurt from Russia and Turkey)
- Piima (Finland)
- Poi (Hawaii)
- Lassi and Torshi (fermented yogurt drink and fermented mixed vegetables, respectively, from India)
- Kombucha (adopted by many cultures worldwide)
- Fermented, leavened bread (Egypt)
- Sourdough bread (Rome)
- Fermented seabirds and seal pelts (Alaskan Inuits)
The health benefits of fermented foods are predicated on the presence of bacteria in the foods, which served as probiotics in the human body to positively contribute to naturally-occurring intestinal flora and therefore support gut health.5 The bacteria in fermented foods are particularly beneficial for two reasons:
- they have proven to be resistant to acid and are more likely to arrive intact to the gut, and
- bacteria in food form generally yields greater positive health impact that a probiotic supplement.6
Fermented foods also boast necessary enzymes, omega-3 fatty acids, and B vitamins among their health repertoire, illustrating vast potential to boost health of those choosing to eat fermented products.7 Consumers who are wary of food additives with regards to their health also feel good about choosing fermented products because there are inherently less preservatives in these choices.
In addition to gaining dramatic support as beneficial health food, fermented foods are gaining traction in the foodie scene, as well. Diners are seeking more unusual flavors, and Food Navigator indicates that one research survey showed that 49 percent of millennial and generation Z consumers enjoy experimentation with “new and unusual flavours.”7
Chefs agree, and 57 percent of chef respondents to the National Restaurant Association’s 2015 Culinary Forecast reported that fermented foods were a “hot trend.”8 One of the reasons for this is the progression of flavor choices among consumers, but the aspect of fermented foods that creates connection to older food preparation methods is also enticing consumers. Some vendors even ferment their own foods in-house.
Looking to break into the market of fermented foods?
Try a new trend. This could be fermenting a food that has not been fermented before, or it could be as simple as using an existing fermented food in a new way: some ethnic food trucks are replacing relish on hot dogs with kimchi, or adding kimchi to soups for an off-the-beaten-path flavor.8
Resources
- Changing Habits: A Brief History of Fermentation and Cultured Foods
- Khan Academy: Fermentation and Anaerobic Respiration
- Food Dive: A Bubbling Market for Fermented Ingredients Shows No Sign of Popping
- Transparency Market Research: Fermented Foods Market – Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2016-2024
- Supermarket News: Fermented foods will be No. 1 ‘superfood’ in 2018: dietitians
- SBS: Fermenting is the food trend you need – for your gut’s sake
- Food Navigator: There is a ‘mega-trend around fermentation’: The rising star of fermented foods
- The Balance Small Business: Restaurant Food Trend: Fermented Foods
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Jamie, I really enjoyed this information. I make my own fermented foods and this information will help me and making some different ones than I’ve made in the past. keep up the good work.
Jamie, I really enjoyed reading your article! Fermented food goes way back in ages and although you present it as a food trend it seems to have been a classical…but forgotten.
One last thing….Yogurt is attributed to ancient Mesopotamia Nations from where it was spread to GREECE and later at the other Balcanic Countries.
I am interested in FOOD ingredients, enzymes, bread and Pastry aditivos and ingredients