{"id":8773,"date":"2018-09-07T08:00:09","date_gmt":"2018-09-07T14:00:09","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=8773"},"modified":"2022-05-31T14:22:15","modified_gmt":"2022-05-31T20:22:15","slug":"fbn-fermented-food-trends","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/8773\/fbn-fermented-food-trends\/","title":{"rendered":"Gut Instincts: Fermented Food Trends"},"content":{"rendered":"<figure id=\"attachment_8774\" class=\"thumbnail wp-caption alignright\" style=\"width: 600px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8774\" src=\"https:\/\/ulprospector.ul.com\/media\/2018\/09\/kimchi-countryside-dining-table-489652_600x400.jpg\" alt=\"Plate of Korean kimchi - learn about fermented food market trends in the UL Prospector Knowledge Center.\" width=\"600\" height=\"400\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/kimchi-countryside-dining-table-489652_600x400.jpg 600w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/kimchi-countryside-dining-table-489652_600x400-300x200.jpg 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption class=\"caption wp-caption-text\">Korean kimchi<\/figcaption><\/figure>\n<p>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.<sup>3<\/sup> Transparency Market Research reports that this is largely due to the reported health benefits and minimal preparation needed for fermented foods.<\/p>\n<p>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.<sup>4<\/sup> 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.<\/p>\n<p>Fermentation as a method of food preservation dates back as early as 6000 B.C.<sup>1<\/sup> It is thought fermentation originally happened by accident, but that it was perfected and wrangled into an intentional preservation technique.<\/p>\n<p>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.<sup>2<\/sup> Fermented food can last months or years, but will eventually spoil.<\/p>\n<p>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:<sup>1<\/sup><\/p>\n<ul>\n<li>Togwa (fermented gruel from Tanzania)<\/li>\n<li>Garri (fermented cassava from West Africa)<\/li>\n<li>Natto (Japan)<\/li>\n<li>Miso, soy sauce, sake, shochu, rice vinegar (East Asia)<\/li>\n<li>Sauerkraut (Europe)<\/li>\n<li>Douchi (fermented black beans from China)<\/li>\n<li>Gundruk (fermented dried vegetables from Nepal)<\/li>\n<li>Kimchi (Korea)<\/li>\n<li>Kvass and Koumiss (fermented dairy drinks from Russia)<\/li>\n<li>Kaffir beer (South Africa)<\/li>\n<li>Yogurt (Bulgaria)<\/li>\n<li>Kefir (yeast fermented drinkable yogurt from Russia and Turkey)<\/li>\n<li>Piima (Finland)<\/li>\n<li>Poi (Hawaii)<\/li>\n<li>Lassi and Torshi (fermented yogurt drink and fermented mixed vegetables, respectively, from India)<\/li>\n<li>Kombucha (adopted by many cultures worldwide)<\/li>\n<li>Fermented, leavened bread (Egypt)<\/li>\n<li>Sourdough bread (Rome)<\/li>\n<li>Fermented seabirds and seal pelts (Alaskan Inuits)<\/li>\n<\/ul>\n<figure id=\"attachment_8775\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 640px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8775\" src=\"https:\/\/ulprospector.ul.com\/media\/2018\/09\/hot-dog-1060364_pixabay.jpg\" alt=\"Hot dog with sauerkraut - learn about fermented foods market trends in the UL Prospector Knowledge Center.\" width=\"640\" height=\"640\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay.jpg 640w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay-150x150.jpg 150w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay-300x300.jpg 300w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay-30x30.jpg 30w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay-60x60.jpg 60w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/hot-dog-1060364_pixabay-90x90.jpg 90w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption class=\"caption wp-caption-text\">Hot dog with sauerkraut<\/figcaption><\/figure>\n<figure id=\"attachment_8776\" class=\"thumbnail wp-caption aligncenter\" style=\"width: 640px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8776\" src=\"https:\/\/ulprospector.ul.com\/media\/2018\/09\/miso-soup-749368_pixabay.jpg\" alt=\"Bowl of miso soup - learn about fermented foods market trends in the UL Prospector Knowledge Center.\" width=\"640\" height=\"427\" srcset=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/miso-soup-749368_pixabay.jpg 640w, https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/miso-soup-749368_pixabay-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><figcaption class=\"caption wp-caption-text\">Miso soup<\/figcaption><\/figure>\n<p>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.<sup>5<\/sup> The bacteria in fermented foods are particularly beneficial for two reasons:<\/p>\n<ol>\n<li>they have proven to be resistant to acid and are more likely to arrive intact to the gut, and<\/li>\n<li>bacteria in food form generally yields greater positive health impact that a probiotic supplement.<sup>6<\/sup><\/li>\n<\/ol>\n<p>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.<sup>7<\/sup> 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.<\/p>\n<p>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 \u201cnew and unusual flavours.\u201d<sup>7<\/sup><\/p>\n<p>Chefs agree, and 57 percent of chef respondents to the National Restaurant Association\u2019s 2015 Culinary Forecast reported that fermented foods were a \u201chot trend.\u201d<sup>8<\/sup> 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.<\/p>\n<h3>Looking to break into the market of fermented foods?<\/h3>\n<p>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.<sup>8<\/sup><\/p>\n<h3>Resources<\/h3>\n<ol>\n<li>Changing Habits: <a href=\"https:\/\/changinghabits.com.au\/blog\/2016\/08\/23\/a-brief-history-of-fermentation-and-cultured-foods\/\" target=\"_blank\" rel=\"noopener\">A Brief History of Fermentation and Cultured Foods<\/a><\/li>\n<li>Khan Academy: <a href=\"https:\/\/www.khanacademy.org\/science\/biology\/cellular-respiration-and-fermentation\/variations-on-cellular-respiration\/a\/fermentation-and-anaerobic-respiration\" target=\"_blank\" rel=\"noopener\">Fermentation and Anaerobic Respiration<\/a><\/li>\n<li>Food Dive: <a href=\"https:\/\/www.fooddive.com\/news\/a-bubbling-market-for-fermented-ingredients-shows-no-sign-of-popping\/516363\/\" target=\"_blank\" rel=\"noopener\">A Bubbling Market for Fermented Ingredients Shows No Sign of Popping<\/a><\/li>\n<li>Transparency Market Research: <a href=\"https:\/\/www.transparencymarketresearch.com\/fermented-foods-market.html\" target=\"_blank\" rel=\"noopener\">Fermented Foods Market &#8211; Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2016-2024<\/a><\/li>\n<li>Supermarket News: <a href=\"https:\/\/www.supermarketnews.com\/consumer-trends\/fermented-foods-will-be-no-1-superfood-2018-dietitians\" target=\"_blank\" rel=\"noopener\">Fermented foods will be No. 1 \u2018superfood\u2019 in 2018: dietitians<\/a><\/li>\n<li>SBS: <a href=\"https:\/\/www.sbs.com.au\/food\/article\/2017\/06\/09\/fermenting-food-trend-you-need-your-guts-sake\" target=\"_blank\" rel=\"noopener\">Fermenting is the food trend you need &#8211; for your gut\u2019s sake<\/a><\/li>\n<li>Food Navigator: <a href=\"https:\/\/www.foodnavigator.com\/Article\/2018\/05\/04\/There-is-a-mega-trend-around-fermentation-The-rising-star-of-fermented-foods\" target=\"_blank\" rel=\"noopener\">There is a \u2018mega-trend around fermentation\u2019: The rising star of fermented foods<\/a><\/li>\n<li>The Balance Small Business: <a href=\"https:\/\/www.thebalancesmb.com\/restaurant-food-trend-fermented-foods-2888680\" target=\"_blank\" rel=\"noopener\">Restaurant Food Trend: Fermented Foods<\/a><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <a href=\"https:\/\/ulprospector.ul.com\/8773\/fbn-fermented-food-trends\/\">Continued<\/a><\/p>\n","protected":false},"author":46,"featured_media":8774,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[124],"ppma_author":[1272],"class_list":{"0":"post-8773","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-trends","9":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fermented foods: Health benefits and market trends | Prospector<\/title>\n<meta name=\"description\" content=\"Looking to break into the fermented foods market? 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Discover the health benefits behind popular fermented foods and current market trends.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/8773\/fbn-fermented-food-trends\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2018-09-07T14:00:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-31T20:22:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2018\/09\/kimchi-countryside-dining-table-489652_1200x628.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"638\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Jamie Marchetti\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Why fermented foods are trending right now\" \/>\n<meta name=\"twitter:image\" content=\"https:\/\/ulprospector.ul.com\/media\/2018\/09\/kimchi-countryside-dining-table-489652_600x400-150x150.jpg\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jamie Marchetti\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/\"},\"author\":{\"name\":\"Jamie Marchetti\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/014c523b99d91101d834ef4a08084390\"},\"headline\":\"Gut Instincts: Fermented Food Trends\",\"datePublished\":\"2018-09-07T14:00:09+00:00\",\"dateModified\":\"2022-05-31T20:22:15+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/\"},\"wordCount\":768,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/kimchi-countryside-dining-table-489652_600x400.jpg\",\"keywords\":[\"Trends\"],\"articleSection\":[\"Food, Beverage &amp; Nutrition\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/\",\"name\":\"Fermented foods: Health benefits and market trends | Prospector\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/8773\\\/fbn-fermented-food-trends\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/kimchi-countryside-dining-table-489652_600x400.jpg\",\"datePublished\":\"2018-09-07T14:00:09+00:00\",\"dateModified\":\"2022-05-31T20:22:15+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/014c523b99d91101d834ef4a08084390\"},\"description\":\"Looking to break into the fermented foods market? 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Marchetti, MS, RDN, LD is a clinical dietitian in Gillette, Wyoming, as well as a freelance writer, and a nutrition\/wellness blogger at ScintillaLife.com. 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