The maturing trend for fermented foods2 Sep 2019
Fermented foods most commonly appear in the dairy aisle in Europe, but with rising demand for plant-based foods, other areas may be ripe for long term growth.
Fermentation has been used in foods and drinks for millennia, but recently it has piqued the interest of western consumers in a major way. For food companies, fermentation tends to be time consuming, which is the antithesis of most modern food manufacturing goals. Today, companies that want a long shelf life for their foods and drinks can turn to a plethora of preservation methods, from canning and freezing to a range of processing technologies. But fermentation carries advantages beyond shelf life; it also adds flavour and texture, and with growing interest in the gut microbiome, consumers are more interested than ever in how healthy bacteria from fermented foods could improve their overall health.
The trend now looks set to be more than a short-term bubble, as it chimes with several major consumer demands. As well as the desire for gut-friendly bacteria, fermentation is a natural process, potentially addressing concerns about synthetic preservatives, flavourings and other additives.
Some major food and beverage companies have jumped on board too, including PepsiCo with its 2016 acquisition of kombucha and probiotic drinks company KeVita, and DuPont’s venture for prebiotic and probiotic R&D launched in late 2017. The latter has released a range of cultures for plant-based fermented products under its Danisco brand, as the company is betting on further growth in alternatives to yoghurt and fermented milk drinks.
Meanwhile, other fermented foods have started to enter the mainstream, such as fermented vegetables like sauerkraut and kimchi, fermented soy products like Japanese natto and Indonesian tempeh, and the fermented tea kombucha. Other products, like fermented juices, protein and cereal products still have some way to go before they reach ordinary supermarket shelves, but the range of fermented foods and drinks is steadily expanding in specialist channels.
According to a recent report from BIS Research, the global market for fermented foods has entered its main commercialisation phase, and is set for robust growth over the coming five years, particularly in Europe, with Germany and the UK leading the way in new market opportunities.
If manufacturers can find interesting ways to commercialise fermented ingredients, consumer interest is strong. Global Google searches for kimchi, for example, hit their highest ever level in January 2019, while searches for kombucha spiked in late May.
Natural, native and healthy: Latin America’s rising star superfoods
3 Jul 2020
From açaí to quinoa, chia to maqui, native Latin American superfoods give products a healthy, wholefood halo– and the region has plenty of undiscovered superfoods waiting to be commercialized, says one expert.Read more
Scientists develop next-generation DNA barcoding for food traceability
29 Jun 2020
Encapsulating fragile DNA barcodes into custom-made microbial spores creates a cheap and scalable tool for farm-to-fork traceability, say the Harvard scientists behind the research.Read more
Nutrition labels and healthy reformulation in Latin America
26 Jun 2020
Mexico’s front-of-pack warning nutrition label has entered into force. Will healthy reformulation follow?Read more
The importance of local flavours in NPD for the Asian market
22 Jun 2020
From Osmanthus flower soda in China to spiced chewing gum in India, using local flavours for successful new product development (NPD) in the Asian market has never been more important.Read more
UK organic food sales soar despite lockdown
22 Jun 2020
Sales of organic food in the UK have reached record levels and increased during the COVID-19 lockdown – but can the sales be sustained now that the panic buying has subsided?Read more
Investing in climate change-resistant crops
15 Jun 2020
Lucozade Ribena Suntory recently announced a £500,000 investment in developing new varieties of climate-resilient blackcurrant.Read more
Turkish regulation limits trans fats
14 Jun 2020
Turkey has become the latest country to limit the use of industrially produced trans fats. Are manufacturers ready and what solutions exist to replace partially hydrogenated oils?Read more
UPDATED Timeline: Impacts of COVID-19 on the global food industry
25 May 2020
The number of people affected by Covid-19 continues to climb, with confirmed cases surpassing 5.5 million and the number of deaths at nearly 347,000 worldwide as of May 25.Read more
Sustainable palm oil: Tackling the consumer awareness challenge
24 May 2020
Palm oil has some major image problems, but its production is essential to the livelihoods of many smallholders and processors in Southeast Asia and elsewhere. How can western consumers be convinced that sustainably produced palm oil is an ingredient w...Read more
Upcycling opportunities in a post-pandemic world
23 May 2020
The food industry has made strides in reducing food waste in recent years – and a growing number of consumers has embraced a ‘zero waste’ goal – but it has re-emerged as a major problem during the Covid-19 pandemic.Read more
Are you a supplier
Here's what we can do for you
- Generate quality leads for your business
- Stay visible for 365 days of the year
- Receive product inquiries and respond to meeting requests directly
- Improve company online presence through Search Engine Optimisation