Business Day calls fermentation “one of the biggest food trends in 2017.” James Kuiper founder of SEXY FOOD said “Many of the fermentation traditions have been lost and consequently there has been a notable rise in disease and conditions linked to the depletion of good gut bacteria.”
Can you reduce food waste by fermenting? At Ripley Farm in Maine, the Ripley family uses seasonal vegetables from the farm’s organic CSA crop and turns them into kimchi, kombucha, relish, pickles and sauerkraut. The farmers teach fermenting classes, too.
“You shouldn’t look at it as medicine, or as a fad, but as part of a lifestyle of enjoying delicious food” – Sharon Flynn founder of The Fermentary on eating fermented food. Her business and Wild Ferments Workshops were included in a feature on fermentation’s growing popularity.
New data shows the fermented foods market is expected to grow from $636.89 billion in the year 2016 to $888.76 by 2023, at a compound annual growth rate of 4.98% from 2017 to 2023. What’s driving it? Increased health awareness among consumers, changing modern dietary patters and the rising need for food preservation.
Spontaneous fermentation creates a higher-quality sausage, Italian researchers found. Sausage makers that let the meat ferment with its own microbes produce a better-tasting meat than sausage makers who add bacteria to the meat. Their results were published in the journal for the American Society for Microbiology.
Organic is the fastest growing sector of the food industry, which is boding well for Hawthorne Valley Farm in New York. The 900-acre, organic farm is building a lacto-fermentation operation. Next: forming a fermenter’s guild to share research, best practices and educate the public.
Anheuser-Busch brewery has completed the construction of its new fermentation cellar in New Hampshire. The six new fermentation tanks allows for Anheuser-Busch to produce more beer from their craft beer partners – up to 200,000 bottles of beer a day.
Students in Singapore invented a tofu-based alcohol. They fermented the tofu whey, the protein-packed clear liquid leftover in tofu packages that often gets thrown out. The drink is named Sachi, tastes fruity and floral and has a 7 to 8 percent alcohol content.
Are shrubs the next big fermented drink of 2018? Borough Wines & Beers latest line of non-alcoholic fermented drinks called Nonsuch Shrubs is highlighted in this article.
“The main problem with bread is the flour itself” – Los Angeles Times piece on the importance of the fermentation process in bread baking. Most of today’s flour products are made with cosmetic gluten which is not healthy and eliminates the fermentation of natural proteins.