Consider marketing fermented food and drink products as not just good for the gut but good for the skin. The New York Times calls the gut “the secret to complexion perfection,” and highlights the beauty benefits of a diet full of fermented foods. Though probiotics marketed specifically for skin health are selling out, doctors say supplements alone won’t help — diet is key. Carla Oates, known as the Beauty Chef, wrote a cookbook encouraging what she calls “gut weeding and seeding and feeding,” praising a diet of fermented foods like carob and sauerkraut.
Read more (New York Times)
Ever wondered how the government defines “healthy” on American food labels? The FDA is taking comments until today on their nutrition innovation strategy. The FDA plans to modernize what goes on an American food label, like should plant-based dairy alternatives be called milk? And how should new food technology that reduces sodium or fat content be labeled?
Read more (FDA) (Photo: Foodies Feed)
Kimchi is a scientifically proven safeguard against the flu. New research proves, with fall flu season around the corner, we should stock up on kimchi. The fermented Korean food has an antiviral effect that stops the growth of the influenza virus. Flu-infected mice that ate kimchi had a higher survival rate and lost less weight. The study also referenced the 2003 SARS pandemic in Hong Kong and China — Korea was the only place where few people were infected with the virus, attributed to Korean’s love of kimchi. Study results were published in the Journal of Microbiology.
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New product BrewMonitor System integrates the Internet of Things (IoT) with craft beer production. BeerMonitor is a high-tech device that sits in fermentation tanks and takes real-time measurements. Brewers can then monitor tank conditions from their smart device, without ever opening the tank. Created by Precision Fermentation, a biochemistry technology provider, BeerMonitor will launch next month with the tagline “If your tanks could talk.”
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Quark could be the next big thing in health. The fermented dairy product is already popular in Europe. Quark is made from milk protein, which is separated from the milk when it is warmed. Three Kansas State University students recently won a National Dairy Council product competition for a drink they invented called Quick-Quark. Dubbed “The next Greek yogurt,” the creamy drink is made with fermented whole milk, cream, milk protein concentrate and sweetened condensed milk. Quick-Quark has 14 grams of protein in a 150-gram serving, double the protein of the average Greek yogurt drink. Fruit is added to create the fruity pina colada and acai blueberry flavors. The students plan to sell their product in a resealable pouch.
Read more (The Atlanta Journal Constitution)
The notoriously unsustainable chocolate industry is reevaluating business practices, according to a new study. As global demand increases, more companies are looking at sustainable cocoa sources. Jack fruit seeds are one growing alternative – once fermented and roasted, the flavor is similar to chocolate. Many confectionery companies are setting socially responsible policies and pledges, like Mars who is aiming for 100 percent sustainability by 2020.
Read more (Gourmet News)
Kombucha sales are expected to soar in the next few years. Forbes featured the probiotic-packed, fermented tea, predicting that kombucha “is likely to soon rival craft beer and, eventually, the slumping soda category.” Kombucha sales in 2017 were $1.5 billion, but industry experts say it’s not long before kombucha hits multi millions in sales.
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How can #fermentedfoods businesses positively respond to unhappy customers in a digital era of online reviews?These #foodbusiness owners say, in the food industry, hospitality matters. Some of their key tips: always offer an angry customer incentive to buy from your brand again (like give a reimbursement or coupon), give quality feedback on online reviews less than three stars and share with your staff both the positive and negative reviews.
Read more (Ratchet + Wrench)
A New York senator is pushing change for federal alcohol regulators to ease up on hard ciders. Cider owners cannot legally sell hard cider with an alcoholic content below 7% in cans, forcing them to use wine containers instead. This hurts most quality, fermented apple ciders, the senator argues, because they must water down their product to sell it in cans.
Read more (WXXI) Photo by CNY News