Restaurants, food businesses, agricultural entrepreneurs: “be sure to recognize the food porn craze as your best friend, when it comes to growing your following and your business” advises Entrepreneur Mag. In your online marketing like social media apps and website, use well-lit food photography and include images of people enjoying your food.
Increasing wine consumption makes China critical to the future of the industry, but trade disputes are hurting U.S. winemakers. China included wine on a list of potential tariffs. Exports represent 5% of US wine sales – 5% of that ($79 million worth) is sent to China.
More consumers are buying kimchi. A market analysis of the Korean fermented vegetable dish found that, globally, kimchi sales will grow by 20-45% a year through 2022. Since 2012, the kimchi market has steadily grown in the U.S. and India.
A growing population of Korean Americans means an uptick in Korean restaurants across the U.S. The new Her Name is Han in NYC serves modern twists on Korean soul food. Fermented dishes include radish kimchi jambalaya, banana-flavored rice beer and homemade ssamjang (fermented soy bean sauce).
The CEO of kefir-based Lifeway Kefir has published a cookbook, “The Kefir Cookbook.” In it, Julie Smolyansky shares how her father began fermenting kefir in their Chicago basement. The international recipes all incorporate kefir, and include lasagna, gyros, classics from Julie’s Russian roots and recipes from some of Chicago’s favorite chefs.
Georgia’s getting their first kombucha taproom. Cultured South will offer fermented creations to eat and drink, like kombucha tea, kefir, Jun, drinking vinegars, wild ferments, cold brew and vegan cheeses. Their grand opening in May will coincide with the 2nd annual Atlanta Fermentation Fest. Cultured South is founded by the creator of Golda Kombucha, Melanie Wade.
A Colorado food artisan is combining two popular fermented favorites: pickles and alcohol. Colorado Liquor Pickles creates their unique, boozy flavors with craft spirits from local breweries and distilleries. The cucumbers are also from organic, CO farmers.
The first kombucha brewery in Springfield, Missouri began with humble beginnings as a home basement brewery. Now owners of Spring Branch Kombucha see their new processing facility expanding to a tasting room. Their flavors include lemon hops & raspberry-basil.
Scientists have developed a GMO beer. The genetically modified brewer’s yeast developed by Berkley Brewing Science still ferments the beer but eliminates the hops. Hops add flavor, but are expensive, especially as more craft beers come into the market.
Global Fish Sauce Market Is Estimated to Register 5.0% CAGR During the Forecast Period from 2017 to 2022, According to New Market Study
The market for fish sauce – made using fermented fish and salt – is estimated to grow big time in the next five years. By 2022, fish sauce will reach $1,316.5 million in revenue. Its popularity is attributed to more health conscious consumers replacing soy sauce with fish sauce.