Fermented food and beverages reigned at the 2020 Good Food Awards. The annual Good Food Awards honors American craft food producers. Over a hundred fermented brands beat out 1,835 entrants to take home top honors. 

Craft food makes over $200 billion in revenue a year. The 17 categories include: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks and spirits.

From the Good Food Foundation: “For a long time, certifications for responsible practices and awards for superior taste have remained distinct – one honors social and environmental responsibility, while the other celebrates craftsmanship and flavor. The Good Food Awards recognizes that truly good food – the kind that brings people together and builds strong, healthy communities – contains all of these ingredients.”

Read our article for an overview on the fermentation brands that won awards this year.

1000 Faces Coffee – Luis Ordoñez (Athens, Georgia). With a “mission to connect the coffee consumers and coffee producer,” 1000 Faces Coffee is a coffee roaster that travels to countries of origin to work with producers. 

21 Degrees Estate Cacao Farm – Kahalu`u Gold (Kaneohe, Hawaii). A family-operated boutique cacao farm on the windward side of the island of Oahu. 21 Degrees sells chocolate and offers tours. 

Albemarle CiderWorks – Harrison (North Garden, Virgina). A 20-year-old apple orchard, CiderWorks makes 15 varieties of cider in their cideries, selling by the bottle or by glass in their taproom.

Aldi – VitaLife Organic Ginger Awakening Kombucha (Batavia, Illinois). The fermented tea is made by VitaLife, a brand made by the discount supermarket chain Aldi.

Allagash Brewing Company – Crosspath (Portland, Maine). This independent craft brewer sells beers using a traditional, Belgian method of spontaneous fermentation.

Almanac Beer Co – Apricot Sournova (Alameda, California). Farm-to-barrel brewing, Almanac uses mixed-culture to make their beers, which allows continuous fermentation over months with real fruit in oak barrels. 

Apologue Spirited Liqueurs – Saffron Liqueur (Chicago, Illinois). A locally-sourced liquer maker that “elevate classic cocktail recipes.”

Askinosie Chocolate – Dark Chocolate & Red Raspberry CollaBARation™ Bar (Springfield, Missouri). One of Forbes’ 25 Best Small Companies In America, Askinosie Chocolate uses single origin, Direct Trade cocoa beans. 

Atlantic Sea Farms – Sea-Chi (Saco, Maine). The first commercially viable seaweed farm in the U.S., Atlantic Sea Farms was founded in 2009. The clean, fresh Sea-Chi is made with raw kelp, cabbage and radish. 

Backyard Beans Coffee Co. – Ethiopia Basa (Lansdale, Pennsylvania). A coffee roaster using responsibly sourced coffee beans, the light roast is an Ethiopian heirloom variety.

Barrington Coffee Roasting Company – Gera (Lee, Massachusetts). Sustainable coffee with delicate violet and blueberry aromas with fruit flavors of strawberry, peach and hard candy and soft tones of cocoa, molasses and licorice root.

Beltex Meats – Pate Forestier (Salt Lake City, Utah). A nose-to-tail, whole animal butcher sourcing regional meat, Beltex Meat’s Pate Forestier is part of the in-house charcuterie program. It’s comprised of pork shoulder and liver, chicken liver, and foie gras.

Big B’s Hard Cider – Harry Masters Jersey (Hotchkiss, Colorado). A farmstead hard cider made with fruit from the orchard and fermented in the cidery.

Big Easy Bucha – Bayou Berry Kombucha (New Orleans, Louisiana). A kombucha brand fermented with Southern flavors. Bayou Berry is infused with strawberry and honeysuckle. 

Blackberry Farm – Sobrasada (Walland, Tennessee). Sobrasada is Blackberry Farm’s version of a raw, cured, fermented Spanish sausage, made from American Iberico pigs raised at White Oak Pastures in southern Georgia. 

Blackberry Farm – Brebis (Walland, Tennessee). Blackberry Farm’s seasonal fresh sheep’s milk cheese. 

Blackberry Farm – Hawkins Haze (Walland, Tennessee). An ashed surface-ripened sheep’s milk cheese named after the Hawkins line that runs through the property. 

Blue Bus Cultured Foods – Local Cortido (White Salmon, Washington). A sauerkraut popular in Salvadoran cuisine, the organic kraut is made with cabbage, carrots, onions, garlic and spices.

Bourbon Barrel Foods – Imperial Double Fermented Soy Sauce (Louisville, Kentucky). Naturally brewed, double fermented soy sauce. It is aged in bourbon barrels and features earthy flavors. 

California Fish Sauce – Koji Fish Sauce (Pleasanton, California). The first fish sauce in the U.S. that is compliant with FDA and FDB regulations, from harvesting anchovies to fermentation and finished product. 

Capriole – Sofia (Greenville, Indiana). A sweet, dense, ripened goat cheese from local goats.

Cascadia Creamery – Sleeping Beauty (Trout Lake, Washington). A buttery and sharp cheese with a natural rind, aged 75 to 100 days. 

Case Coffee Roasters – Ethiopia Dimtu (Ashland, Oregon). Sustainably sourced coffee from beans all over the globe. Roasted in small batches for sweeter, complex flavors. 

Casella’s Salumi Speciali – Casella’s Prosciutto Speciale (Hurleyville, New York). An American made meat made using Italian tradition. Slow, on-the-bone curing.

Castronovo Chocolate – Tumaco, Colombia Dark Milk 60% (Stuart, Florida). A dark milk chocolate made with cocoa from the Pacific coast of Colombia. The cacao beans are foraged in indigenous forests, then fermented and dried in an onsite facility using solar panels. 

Champlain Orchards Cidery – Honeycrisp (Shoreham, Vermont). A single-varietal cider using fresh-pressed Honeycrisp apples. All apples are pressed, fermented, and crafted at the orchard.

Champlain Orchards Cidery – Redfield – Estate Series (Shoreham, Vermont). Made with estate grown Redfield apples. These red crab apple hybrids create a fragrant, sour cherry flavor.

Chequessett Chocolate – White Lemon Thyme Bar (North Truro, Massachusetts). A white chocolate with lemon and thyme, the chocolate-making process begins with high-quality beans, then a flavor developed during fermentation. 

Cherry Grove Farm – Havilah (Lawrenceville, Nj, New Jersey). Cheese from the cows at Cherry Grove Farm, a sustainable farm. Batches are aged 14 to 16 months. 

Cleophus Quealy Beer Company – Frambozenbier (San Leandro, California). Sour red ale barrel-aged with raspberries. Small batches are brewed seven barrels at a time. 

Compelling Coffee – Ethiopia Bedhatu Jibicho (Los Angeles, California). Beans are fermented in ceramic tile tanks filled with clean spring water for 24 hours. The beans are then fermented a second time for another 24 hours. 

Creo Chocolate – Caramelized Milk Chocolate (Portland, Oregon). The fruit inside the cacao bean is fermented for 4- 7 days to bring out the flavor of the beans.

Crimson Cup Coffee & Tea – Kossa Kebena (Columbus, Ohio). From Crimson Cup’s line of Friend2Farmer direct-trade coffees, Kossa Kebena is produced from heirloom cacao beans naturally fermented on raised beds. 

Cutwater Spirits – Three Sheets Cask Strength Rum (San Diego, California). Crafted from pure cane sugar rather than molasses, the rum is distilled in a hybrid pot-and-column still.

Daniel’s Artisan – Bonneville (Ferndale, Washington). Traditional, artisan cheese made through Ferndale Farmstead cheese company. Ferndale uses a seed-to-cheese philosophy, only using milk they produce from cows they raise, fed from crops they grow. 

Equator Coffees – Panama Hacienda La Esmeralda Gesha (San Rafael, California). A light roast sustainably sourced from Panama, it features flavors of peach, apricot and Meyer lemon. 

Falcon Spirits Distillery – Aperitivo Aplomado (Richmond, California). A blend of 26 high-quality herbs, roots, flowers and fruits with no artificial flavors. Made in small batches that take two months to create.

Fra’ Mani Handcrafted Foods – Salame Toscano (Berkeley, California). All natural pork made in the Tuscan tradition. 

Fruition Chocolate – Spring Salted Dark Milk 56% (Shokan, New York). Seeds from pods are fermented in bins and covered with burlap or banana leaves for 3-8 days.

Fullsteam – Farm’s Edge: Barrel-Aged Ava (Durham, North Carolina). A mixed culture saison made with foraged wild grape leaves and elderflower and rested in red wine barrels. 

Goat Rock Cider Company – Rosé Cider (Healdsburg, California). A fruit cider made by co-fermenting local, organic apples with Hawaiian passion fruit.

Goodnow Farms Chocolate – Special Reserve with Las Palomas Coffee (Sudbury, Massachusetts). A single-origin coffee and cacao bar, the chocolate is a fruity flavor thanks to the Guatemalan coffee beans. 

Gowan’s Heirloom Cider – Macintosh Applewine Cider (Philo, California). A farm-to-table cider, the Macintosh apples used in the cider are grown at Gowan orchards to be pressed, fermented and bottled at the farm.

Gowan’s Heirloom Cider – Gravenstein Cider (Philo, California). Called summer in a glass, the cider is made using fresh Gravenstein apples from the farm’s heritage orchards. 

Green Dirt Farm – Fresh – Plain (Weston, Missouri). A fresh, spreadable cheese.

Gypsy Circus Cider Company – PuppetMaster: Whiskey Barrel Vaudevillian (Kingsport, Tennessee). A wild cider aged in whisky barrels for 15 months with apricots.

H+S Coffee Roasters – Kenya Chwele (Laramie, Wyoming). A Kenyan coffee with complex flavors of raspberry, black plum, sour skin, cherry taffy, mango, tropical fruits and stone fruits.

Hemly Cider – Sloughouse Jalapeno Pear Cider (Courtland, California). Made on a six-generation farm, the cider starts with hand-picked Bartlett pears blended with estate grown Gala apples. 

HOSAco – The Standard Fermented Hot Sauce (Bellingham, Washington). A condiment made in small batches with all-natural ingredients. Chiles are hand processed and fermented for a minimum of six weeks.

Idyll Farms – Mont Idyll (Northport, Michigan). Named a “Best Artisanal Cheese” by Food & Wine Magazine, the soft ripened rind is delicately painted with vegetable ash. 

Incontro Cured – Salame di Bue (Richmond, California). Made from a Sanke River Farms American Wagyu. 

Incontro Cured – Salame Sicilia (Richmond, California). Salame honoring the Sicilian lineage, it’s made from ingredients growing wildly throughout the Island of Sicily, Italy.

JAZ Spirits – Cold Tree Gin (Clackamas, Oregon). Inspired by the elegant old growth forests of Oregon, a spirit crafted with flavors of botanical, fruit and old tree harvests. 

JAZ Spirits – Verstovia Spruce Tip Vodka (Clackamas, Oregon). A vodka foraged from the coastal forests of the Pacific Northwest, distilled with the fresh green tips of Sitka Spruce trees.

​JBC Coffee Roasters – Janson Geisha Lot #109 (Madison, Wisconsin). Direct trade coffee that is named one of the best coffee roasters by Forbes. 

Kickapoo Coffee – Kenya Mbeguka (Viroqua, Wisconsin). Made with a Kenyan coffee bean, the coffee is made with a dry fermentation.

Klatch Coffee – Colombia Finca La Maria Geisha Natural (Rancho Cucamonga, California). The highest-scoring coffee at the 2019 U.S. Brewing Championships, the coffee has flavor notes of raspberry, black tea and floral flavors.

KMN Enterprises – K Bloody Mary Mix (Brooklyn, New York). Made in small batches using 87% organic ingredients. 

Lakefront Brewing – Beerline Barleywine (Milwaukee, Wisconsin). The nation’s first organic barrel-aged barley wine in the U.S., the beer is held for 18 months in rye whiskey barrels.

Leopold Bros – Summer Gin (Denver, Colorado). Ingredients include Spanish blood oranges, French immortal flowers, juniper berries and Australian lemon myrtle. 

Letherbee Distillers – Original Label Gin (Chicago, Illinois). Gin incorporated with a blend of 11 botanical spirits. 

Liberty Ciderworks – English Style IV (Spokane, Washington).Classic cider in a aroma-rich, English-style cider.

Linea – Guatemala El Injerto Reserve (San Francisco, California).Coffee from Guatemala’s first carbon-neutral certified farm. 

Little Apple Treats – Strawberry + Pink Peppercorn Shrub (Sebastopol, California). Fresh, organic strawberries and fresh, organic pink peppercorn leaves and fruit combine with award-winning apple cider vinegar. It contains live vinegar mother, so it’s potent with probiotics.

Little Beast Brewing – Bes – Tart Wheat Ale (Beaverton, Oregon). Brewed with Belgian malts, Lemon Drop Hops and chamomile flower then fermented with a blend of unique Saccharomyces yeast and conditioned with Lactobacillus. 

Little Beast Brewing – Golden Stone (Beaverton, Oregon). A blend of peaches, nectarines and apricots gives a luscious elegance to this farmhouse ale. Prevailing notes of vanilla, toasted French oak & juicy stone fruit.

Loma Coffee – Ethiopia Shantawene Village – Anaerobic Process (Portland, Oregon). Heirloom coffee from Ethiopia, this coffee is anaerobic fermented and tastes floral, sweet and complex.

Love Hard, Inc. – Jojo’s Sriracha – OG (Pueblo, Colorado). Handmade Sriracha made with chile peppers from small farms in Pueblo, Colorado. The chili peppers are harvested in-season and fermented for several months. 

Madrone Cider – The Reserve Blend (Friday Harbor, Washington). Naturally fermented in bottle, apples are sourced from Bellevue Farms on San Juan Island, Washington. The hard cider apples are bred specifically for flavor. 

Mudhouse Coffee Roasters – Moras Negras, Mi Finquita Coffee Farm (Charlottesville, Virginia). A sundried, natural processing style, the coffee features complex fruit and floral flavors. 

My Artisano Cheeses – Ervie Cheese (Cincinnati, Ohio). Washed rind soft cheese with balanced cream, and yeasty notes. Amild version of Belgian washed rind cheeses.

Napili Fresh Local Organic Farm – Pineapple, Ginger, Turmeric Sauerkraut (Lahaina, Hawaii). Artisanal, naturally fermented sauerkraut made in Hawaii with organic ingredients. 

Napili Fresh Local Organic Farm – Gut Shots (Lahaina, Hawaii). Kimchi gut shots handcrafted in Maui. 

Nettle Meadow Farm – Kunik (Warrensburg, New York). Artisanal goat cheese made on a 100-acre farm.

Oak Cliff Coffee Roasters – Carmen Geisha (Dallas, Texas). A micro-roaster, the Carmen Geisha is a small batch sourced from Finca Carmen in Volcán, Panama

OlyKraut – Eastern European Sauerkraut (Olympia, Washington). One of the most popular flavors, the caraway seeds and apple give it a distinct flavor in the live probiotic kraut.

OlyKraut – Organic Smoke & Kale Sauerkraut (Olympia, Washington). Combines smoked chiles with local kale bounty from Pacific Northwest farmers.

Olympia Provisions – Chorizo Rioja (Portland, Oregon). A Spanish-style salami with both sweet and smoked paprika, garlic and oregano.

Olympia Provisions – Rosette de Oregon (Portland, Oregon). A French-inspired salami made with all Oregon ingredients: Oregon pork, pinot noir, rosemary, juniper, and sea salt.  

Oregon Brineworks – Sauerkraut (Hood River, Oregon). Naturally fermented, raw sauerkraut made with organic, lacto-fermented vegetables. 

Pagosa Brewing & Grill – Cool Cucumber Wheat (Pagosa Springs, Colorado). A fruit beer infused with fresh cucumbers.

Pappy & Company – Pappy Van Winkle Bourbon Barrel Aged Pure Maple Syrup (Louisville, Kentucky). A one-of-a-kind syrup bursting with flavors of vanilla, butter, oak and bourbon. Aged in Pappy Van Winkle bourbon barrels.

Patric Chocolate – 67% Madagascar (Columbia, Missouri). A limited release bar made from American craft chocolate company from the cocoa bean. 

Patric Chocolate – 67% Piura Peru (Columbia, Missouri). Peru cacao beans create chocolate with ruby grapefruit, toasted almonds and sun-dried wine grapes. 

Pennyroyal Farm – Reserve Boont Corners (Boonville, California). Made of fresh, raw milk, it is inspired by French cheese as a means of preserving nutrients from the abundant summer milk.

Penstock Coffee – Taaroo Mill, Ethiopia (Highland Park, New Jersey). The coffee is fermented for 24-36 hours, then dried for 12-20 days. The coffee is intensely sweet with heavy fruits. 

Perennial Artisan Ales – Giant Steps: Blend 2 (St. Louis, Missouri). A 50/50 blend of two distinct threads: Half puncheon fermented mixed culture saison with grapefruit zest and juice, and half barrel fermented clean saison aged on 2nd use raspberries and blackberries.

Port City Brewing Company – Optimal Wit (Alexandria, Virginia). A  a Belgian Witbier style beer, Optimal Wit includes ingredients like Virginia-grown wheat, Spanish orange peels, and coriander.

Port City Brewing Company – Rivershed Ale (Alexandria, Virginia). An American Pale Ale (APA) style beer, Rivershed Ale is dry-hopped with 100% locally sourced grain.

PUSH X PULL COFFEE – Ethiopia Sidama Shantawene Anaerobic Process (Portland, Oregon). Ethiopian coffee with flavors of strawberries and tangerine.

Real Pickles – Organic Nettle Kraut (Greenfield, Massachusetts). Naturally fermented, small batch kraut, infused with Vermont nettles. 

Real Pickles – Organic Beet Kvass (Greenfield, Massachusetts). Fermented infusion of beets, onions and savory herbs.

Red Rooster Coffee Roaster – Ethiopia Nansebo Worka (Floyd, Virginia). This washed process organic coffee is sourced from the Zenebe Simbret Washing Station, Flavors include honeysuckle and rose aroma, sweet ripe plum, fresh apricot and pomegranate acidity.

Reuben’s Brews – Hazealicious IPA (Seattle, Washington). An IPA with tropical fruit notes, in particular passion fruit. The stars of the show are the big, bright hops with restrained bitterness providing balance.

Reverend Al’s Bona Fide Potents – Strawberry Peppercorn Shrub (Tacoma, Washington). Reverend Al’s Bona Fide Potents are a collection of all natural, nearly mystical, alchemetical concoctions– magical bitters, elixirs, tinctures and shrubs. Made with locally grown fruits and vegetables from family farms. 

Salt and Savour – Apple Ginger Sauerkraut (Dunsmuir, California). Fermented, organic sauerkraut, handcrafted in small batches.

Salute! – Vicario Amore Mio Aperitivo (Greer, South Carolina). Made with a 115-year-old recipe using “vanishing” herbs, hard to find herbal ingredients that Salute now grows themselves.

Shrub Farm – Ginger & Hawaiian Chili Shrub (Bellingham, Washington). A spicy ginger and chili shrub. Shelf stable with a living culture with the Mother of vinegar.

Sierra Nevada Cheese Company – Bella Capra Raw Milk Monterrey Jacques (Willows, California). Made with raw cultured goat’s milk, the “complex array of flavors” results from “naturally occurring healthy micro-organisms present in our fresh milk.” 

SILO Distillery – Vodka (Windsor, Vermont). Made with 100% Vermont corn, gluten-free and non-GMO.

Smoking Goose Meatery – Whey Fed Dodge City Salame (Indianapolis, Indiana). Old world style of meat curing with a new world flavor. The Dodge City Salame is a pork salame of fennel pollen and pink peppercorns.

Smoking Goose Meatery – Duck Prosciutto (Indianapolis, Indiana). Moulard duck breast with star anise, allspice and orange peel.

Speakeasy Ales & Lagers – Bootleggers Black Lager (San Francisco, California). Founded in 1997, Speakeasy Ales & Lagers is a San Francisco craft brewery bringing great beer from the underground to the masses. The brewery makes year-round and limited release beers.

Speckled Ax Wood Roasted Coffee – Ethiopia Jebicho (Portland, Maine). Coffee roaster in a vintage Italian Petroncini fired with local hardwood.

Spirit Works Distillery – Sloe Gin (Sebastopol, California). “Batch by batch – grain to glass.” Made with sloe berries, the crimson-colored gin has a unique sweet-and-sour taste.

Spyhouse Coffee Roasting Co. – Juan Domingo / Guatemala (Minneapolis, Minnesota). Rich flavors of chocolate hazelnut and deep fruitiness.

Steady State Roasting – La Pradera Mokka  (Carlsbad, California). A Colombian coffee from the mokka tree.

Stem Ciders – New Hampshire Heritage (Lafayette, Colorado). Unfiltered cider made from a blend of bittersharp and bittersweet heirloom apples from a local orchard. 

Stonecutter Spirits – Heritage Cask Whiskey (Middlebury, Vermont). The Heritage Cask Whiskey is distilled in Kentucky like a bourbon, aged in Vermont like an Irish whiskey, and finished like a Scotch.

Stormalong Cider – Light of the Sun (Sherborn, Massachusetts). A citrusy, refreshing cider dry-hopped with Citra & Ekaunot hops. At the time of dry-hopping, Stormalong Cider adds guava to enhance the tropical, citrusy taste which is on the drier side.

Sugar Bob’s Finest Kind – Smoked Maple Sriracha (Londonderry, Vermont). Made with real maple syrup, this all natural Smoked Maple Sriracha has become a cult favorite in the state.

Sweet Bloom Coffee Roasters – Mario Alarcon (Lakewood, Colorado). Specialty, ethical, sustainable coffee with limited release flavors, like Mario Alarcon.

The Cottage – Pickled West Indian Gherkin (Bluffton, South Carolina). Pickling cucumbers from The Cottage, a cafe and tea room founded in 1868.

The Juice Hive & Health Emporium – Shiso, Sweet Potato and Asian Sour Leaf Kimchi (Bluffton, South Carolina). A kimchi from the natural foods store. 

The Juice Hive & Health Emporium – Watermelon Rind Kimchi (Bluffton, South Carolina). Another unique kimchi flavor from the natural foods store.

Top of the Hill Distillery – Organic Carolina Straight Wheat Whiskey (Chapel Hill, North Carolina). Made from North Carolina-grown wheat and U.S.-grown sugar cane. Fermented and distilled on-site in the distillery. 

Treaty Oak Distilling – Ghost Hill Bourbon (Dripping Springs, Texas). Ghost Hill Bourbon is a unique whiskey made with local heirloom grains. A genuine grain to glass bourbon, it is mashed, fermented, distilled, barreled, aged 2 years and bottled on-site.

Underground Meats – Calabrian 3 Ways Salami (Madison, Wisconsin). Wisconsin-grown calabrian chillies, prepared three different ways

Urban Tree Hard Cider – Habanero Haze (Atlanta, Georgia). Spicy ginger infusion with hints of habanero zest. 

Vibrant Coffee Roasters – Ethiopia Ardi Organic – Washed (Philadelphia, Pennsylvania). An organic Ethiopian coffee with citrus and sweet floral flavors. 

Virtue Cider – The Mitten (Fennville, Michigan). A Michigan cider blend of last season’s pressed apples, aged in Bourbon barrels for up to one year, then back sweetened with this year’s fresh pressed apple juice. The Mitten has notes of vanilla, caramel, and charred oak.

Virtue Cider – Michigan Cherry (Fennville, Michigan). Michigan Cherry blends last year’s harvest of Michigan apples from local orchards that are aged in French oak barrels. Fresh-pressed juice from Michigan cherries is then added.

Vista Brewing – Stonewall Belgian Lambic-Style Ale with Texas Peaches (Driftwood, Texas). Lambic-style ale with Texas peaches.

Volpi Foods – Heritage Prosciutto (St. Louis, Missouri). Our heritage prosciutto is hand-rubbed, salted & air dried for a perfect melt-in-your-mouth texture.

Waialua Estate Chocolate – Hawaiian Milk Chocolate (Wahiawa, Hawaii). Waialua Estate’s Hawaiian cacao is grown along the banks of the Kaukonahua stream. Flavors include banana and pineapple notes, and flavors of dark cherry, berry and raisins.

White Label Chocolate – 58% Brown Butter Milk (Santa Cruz, California). Single origin chocolate bars fermented in a pair box design. 

WildCraft Cider Works – Pisgah Heritage (Eugene, Oregon). Traditional farmhouse cider made with apples and English Hawthorne berries & blossoms.

Wise Goat Organics – Super Green Kraut (Hollister, California). Probiotic rich and full of raw, live cultures. Super Green Kraut is full of organic greens: cabbage, nettles, cilantro, morenga, spinach, parsley, chickweed and dandelion.

A tax on imported French wine and cheese has been delayed until 2021. U.S. President Donald Trump and French President  Emmanuel Macron agreed to hold off on potential tariffs until the new year. French products — like  Le Creuset Dutch ovens, Hermès handbags, Roquefort cheese and French-made wine — would have been taxed. One wine importer told the news the potential tariffs were the greatest threat to the wine industry since Prohibition. Trump threatened the taxes in retaliation for a tax imposed in France on large American tech firms, such as Facebook and Google.

Read more (Wine Spectator)

By: KEFIRKO

Overfermentation is a phenomenon which is a result of fermentation that lasted too long or had too much culture in it. Read on to get more insight on it and some tips on how to avoid it.

Time is Important!

Usually overfermentation happens when we leave the culture to ferment longer than recommended. For milk kefir that means more than 24 hours and for water 48 hours. With kombucha things are a bit more complicated, since there are very different approaches on how long it should ferment, depending on the individual taste. In our opinion, to make kombucha a great tasting beverage, it’s best to ferment it for 7-10 days.

So, if you exceed the recommended time of fermentation, it’s quite possible your culture will overferment. How will you know if this happened? By the look and taste of it.

The liquid that separates form thicker kefir is whey. It is rich with proteins.

Overfermented Kefir is More Potent

Just by the look you are able to see if overfermentation is happening in your milk kefir. It will become more curdled and you will see separation happening. The liquid whey will separate from more thicker kefir. Additional fermenting time will also change the taste, it will become more sour.

Water kefir will not change much in appearance. When water kefir is finished, it tastes a bit sweet still. If you prefer it more sour you can overferment it. If you leave it for a very long time it may become even to sour to drink.

The same is with kombucha. After long fermentation, it becomes more sour, even vinegar-like in taste. If you overferment kombucha you will also notice it becomes a bit more cloudy.

If you like more sour kombucha just leave it to ferment longer, more than a week.

Why This Happens?

We already mentioned one important factor that leads to overfermentation – time. If you leave the culture in milk/water/tea too long, it will overferment.

This is also connected to temperature of the environment. Higher temperature accelerates the activity of the microorganisms in the ferment. You will notice that in warmer seasons or if you have very warm interior in cold season, the fermentation can be finished even in half time.

Too much culture for the amount of milk/water/tea you are using. If you have more microorganisms in the ferment it’s only logical they will need more food. If you keep the volume of your ferment the same all the time, but the cultures multiply, the ratio will change noticeably. Again the fermentation will be ready faster. Note, it’s not recommended to overcrowd the grains, take away extras regularly. This will ensure activity and well-being of your cultures.

What to do When You Overferment?

If this was not intentional, you probably will not like the taste of kefir or kombucha once it’s overfermented. Here are some ideas what to do with it:

MILK KEFIR

If it’s only slightly separated and you still like the taste, you can just stir it well then strain and use as always. But if the kefir is very curdled and dense, you will probably need a big colander, where you can gently stir the kefir and separate the grains.

If you don’t like the taste of overfermented kefir you can use it in smoothies or as ingredient in other dishes and baking recipes (pancakes with wheybriochemuffins).

WATER KEFIR

You can’t do much to change the taste of water kefir once it gets too sour. You can add sugar or other sweeteners. But maybe using it in smoothies or even for baking, would be better idea (ciabatta).

Water kefir gets more opaque if you ferment it for too long.

KOMBUCHA

The same as with water kefir, you can use the sour kombucha in the smoothies or other refreshing drinks.

You can also leave it to ferment even longer until it gets really sour and then use it as a kombucha vinegar. This means fermenting it a few weeks not just days longer. Some also use this very sour kombucha as a natural cleaning product.

IS OVERFERMENTATION PROBLEMATIC?

Overfermentation basically happens when the grains don’t have enough food, the content of sugar has disappeared. Once all the food is gone the cultures starve. If this happens very often it can pose a threat for the cultures and they may stop growing and multiplying or producing fermented beverage. With fermentation, it’s important to feed the cultures regularly and this ensures having them for a lifetime.

KEFIRKO is a company that designs products for fermentation enthusiasts making their own kefir at home. They make glass jars with specialty lids for making a kefir drink and kefir cheese. KEFIRKO launched their product on Kickstarter 6 years ago, an idea “born from noticing how kefir preparation at home can be quite messy and complicated. Not something most of us would gladly do every day.”

At this week’’s Winter Fancy Food Show in San Francisco, Mintel research announced what a senior analyst called a “major milestone” — specialty food and beverage sales account for 16% of all food and beverage sales, with a record year of growth at $148.7 billion.

The biggest drivers of the specialty food market are 1) functional drinks aiding the microbiome, 2) snacks rich in protein and low in sugar, 3) plant-based foods with unique innovation and 4) international sauces and seasonings from  new regions of the globe.

Research from Mintel and the Specialty Food Association shows that nearly three in four consumers purchase specialty food products. The specialty food market is defined as premium products, food made in small batches, food featuring authentic recipes or food made with high-quality ingredients. 

“I think so many consumers are more aware of what they’re eating and are more interested in what they’re eating, they’re curious about it, they care about clean ingredients and quality foods. And were on the cusp of all of that,” said Denise Purcell, director of content for the Specialty Food Association.

Some key points from research highlighted at the winter show:

  • Specialty beverages hold 18% share of all specialty products, totalling $14 billion in sales. Consumers want functional drinks that boost energy, mental focus, relaxation and microbiome health.
  • Snack foods total $18 billion in sales, 27% of the specialty food and beverage share. The fastest growing sellers were turkey and meat (10% growth), then chocolate and other confectionery (9% growth) and juices and functional beverages (7% growth). 
  • Plant-based foods “It’s a movement, it’s hard to call it a trend anymore,” Purcell noted. Innovations in plant-based items are leading growth in their segment, like shelf stable creams and creamers (37% growth), plant-based meat alternatives (36% growth) and refrigerated creams and creamers (20% growth). One-third of specialty food consumers have purchased plant-based products. And 90% of specialty food consumers, Mintel found, are “committed plant-based consumers.” 
  • E-commerce is the key specialty food purchasing channel. Today, 41% of shoppers buy at least some of their groceries online, with Mintel estimating online specialty sales will double to $6 billion in sales in the next few years.
  • The top 10 online specialty categories for sales from specialty food consumers include: 
    • Sparkling water (15%)
    • Nuts, seeds, trail mix, dried fruit (11%)
    • Soda and carbonated beverages (11%)
    • Bars (10%)
    • Juice (10%)
  • Marketing and positioning claims is an important branding element, too. Sales from positioning claims were led by:
    • Natural (68%)
    • Organic (55%)
    • Non-GMO (45%)
    • Locally-sourced (41%)
    • Eco-friendly (40%)
    • Ethical (37%)
    • Fair trade (36%)
    • Plant-based (34%)
    • Gluten-free (27%)
    • Sustainable (25%)
  • Global sauces and seasonings are also trending, especially flavors interesting new regions of the globe. Trends are showing customers are willing to pay more for these higher-quality, authentic ingredients. “People…always want to see a value,” says Mat Schuster, chef at Canela Bistro & Wine Bar. “It doesn’t mean they want to pay less, per say, but they want to feel the value. So if they’re getting an ingredient that they feel is special, that is authentic, that is flavorful, then that is part of the thing that builds the value to them.” 

2020 is the year of the adventurous eater. A new survey reveals 74% of people love to discover new flavors. The Innova Trends Survey highlights botanicals, spices and herbs as popular flavors that will drive the food and beverage market in the new year. Innova calls these trending ingredients as “functionally flavorful.”

Fermented food brands are active in this regard. Kombucha brands are adding more botanical flavoring to their beverages, and fermented vegetable products are experimenting with unique spice and herb combinations. Flavor is still the No. 1 factor for consumers when buying food and beverages. Fermented food brands can use the trending ingredients of 2020 to develop new products and experiment with new flavor combinations. 

“Ingredients have become the stars of many products,” says Lu Ann Williams, Innova Market Insights Director of Insights & Innovation. The industry, she notes, is experimenting with more unusual ingredients to the delight of customers.

Fermented food brands can use 2020’s most popular ingredients as they develop new products. One in two consumers associate floral flavors with freshness, and they associate herbal flavors with healthiness. Flavor is still “the No. 1 factor of importance when buying food and beverages.”

Below is a breakdown of the ingredients consumers want in the New Year. 

Ethnic

Today’s consumers don’t just want to have food, they want to experience their food. Innova refers to this as living vs. having.

“Consumers are really living and focusing more on experiences, and a  big part of that is food and where it comes from,” Williams adds. “Consumers are also looking for richer experiences. You can have Mexican food or you can have authentic Mexican food. And you definitely have a richer experience with authentic Mexican food with a beer paired with the product, with ingredients that came from Mexico.”

Evidence that globalization is changing food, six in 10 U.S. and U.K. consumers say they “love to discover flavors of other cultures.” There was a 65% growth in food and beverages with ethnic flavors. Products with the biggest growth rate have Mediterranean and Far Eastern flavors. Meat, fish, eggs, sauces and seasonings lead the ethnic flavor categories.

Earthy

The growing sect of health-conscious consumers want green, earthy flavors. Matcha, seaweed ashwagandha, turmeric and mushroom are all trending ingredients. 

Fermented food brands shouldn’t hesitate to use bitter ingredients. Consumers more and more are embracing green vegetables with bitter flavors. Spinach, kale, celery and Brussels sprouts are ingredients used in product launches. 

“Bitter-toned beverages are also on trend, with gins particularly popular over the past few years, and now seeing further differentiation via a growing variation in flavors, colors and formats,” according to Innova.

Floral

Thanks to the plant-based, natural, organic, healthy eating revolution, consumers are buying food and drink products with botanical, floral flavors. These are becoming more common in beverages, especially kombucha.

Bell Flavors and Fragrances EMEA launched a concept “Feel Nature’s Variety,” capitalizing on the trend. Chamomile and lavender are two of the most popular floral flavors. 

“Although many emerging botanicals need more scientific investigation to support anecdotal evidence, many consumers trust ancient, traditional herbals,” according to an article in Prepared Foods.

Spicy

Consumer interest in spicy ingredients has increased 10 years in a row, according to global flavoring company Kalsec. More than 22,000 new hot and spicy products were launched in 207, while 18,000 hot and spicy products were launched in 2016.

“I think the trend has gone from shaking a bit of hot sauce on something to give it some heat to present day where consumers have a better understanding of how chili peppers can add depth and layering of both heat and flavor,” says Hadley Katzenbach, culinary development chef at food company Southeastern Mills.

Spicy ingredients gochujang (a red chili paste) and sriracha (a hot sauce) has grown about 50% in condiments and sauces, with mole, harissa and sambal following. Spicy peppers, including peri peri, serrano, guajillo, anaheim, pasilla and arbol, are also growing.

Fermentation is becoming a flavorful and cost-effective technique for food companies to make plant-based proteins with reduced sugar. Food Business News highlights numerous companies using fermentation in their processing to make a product with less sugar. Florida Food Products is using a lactic acid fermentation process, lowing sugar content in beet juice by 10%. Christopher Naese, the vice president of business development, says: “The result is a clean label ingredient with a fresh flavor and light sweetness coupled with beet’s inherent health benefits. Fermented beet juice is an opportunity to offer on-trend label benefits for health-conscious consumers while delivering appealing taste attributes along with lower sugar content and a simple label declaration.” Besides lowering sugar content, the fermentation process also lowers the beet juice’s pH, which results in a brighter flavor with red berry notes and a less earthy taste, he said. “Though long established in Eastern European, African and Asian cuisines, fermented flavors have only recently captured American consumers’ taste interest, and while there appears to be widespread interest in fermented foods and beverages, this trend toward global flavors is driven mainly by adults under 40 years old.”

Read more (Food Business News)


The global kefir market is expected to grow to $2.58 billion in 2027, increasing at a CAGR of 5.8%. The fermented milk drink is gaining popularity due to its unique taste and various health benefits.

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Food movements from the past decade have changed how we are eating. Fermenting is one of the trend-defining innovations (and resurrections), according to a list by The Sunday Times in Britain. The article, titled “We foraged, we fermented, we went vegan” — the decade that changed the way we eat,” highlights the “real increase in locality and seasonality; a revival of the crafts of foraging and pickling and fermenting.” Author Marina O’Loughlin’s other food moments from the past 10 years: diners desiring independent restaurants instead of chains, an explosion of regional food (think Sichaunese or Hunanese restaurants instead of Asian), “dinner got cool” with food festivals and food trucks, veganism turned mainstream (same with nut milk, alternative meat products, zero waste and organic produce) and people are avoiding imported ingredients. Media is changing the restaurant scene, too. Netflix, The Food Channel and social media turned food photos into art.

Read more (The Sunday Times)

Civil Eats declares: “Tempeh, the ‘OG of Fermented Foods,’ Is Having a Moment.” More artisanal tempeh producers are selling around the country, and restaurants are beginning to sell tempeh-based dishes. The founder of Tofurky (Seth Tibbott) says tempeh is one of the company’s fastest-growing product lines, increasing 17% from 2017 to 2018. Pictured is Tibbot in front of his first tempeh incubator, in 1980.

Read more (Civil Eats)

Fermentation: Ingredient of the Future?

Is fermentation the ingredient of the future? As more consumers fear technologically-processed food, manufacturers are turning to ancient processing methods to make ingredients. Nutritional Outlook published an interesting article detailing how manufacturers are using fermentation to extract ingredients from foods. It’s a sustainable solution that produces ingredients like MSG, cultured dextrose and the sugar alcohol erythritol. Erythritol, for example, is produced by some fruits and mushrooms in very small quantities. But by fermenting the fruits and vegetables, an economical, high-quality sweetener is produced. The article notes “in an environment that prizes transparency, fermentation present a refreshingly open book. …Fermentation may not strike the romantic chord of tugging an ingredient from the soil, but it’s unambiguously traceable, quantifiable, and safe.” Brands like Impossible Foods (plant-based meat) and EverSweet (sweetener) both use fermentation to extract ingredients.

Read more (Nutritional Outlook)