Fermentation

Examples of fermented foods are kimchi, fish sauce and miso from Asia, and Kefir from Russia and Central Asia.

Flavour Trends

Fermented foods: Where flavour and function combine

By Will Chu

The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.

Fermented fish sauce has become more familiar among US consumers for its ubiquity in popular Asian dishes and in cooking TV shows, along with their growing desire to travel the world through their taste buds—a concept Packaged Facts dubbed “flavor tourism”. Photo credit: Serious Eats

Chasing umami: the rise and rise of fermented food

By Maggie Hennessy

At the intersection of consumers’ growing interest in bold, spicy flavors, health and a desire to expand their horizons through food, fermented foods have re-entered the spotlight owing to their deep flavors and health halo as a longtime form of food...

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