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.

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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.

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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.

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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.

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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.

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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.

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“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.

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Olive My Pickle started in 2010 in Florida, using fermentation techniques the owner’s grandparents mastered in Israel. Today the small company’s pickles are on store shelves like Whole Foods. Check out their feature on ABC.

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Should fermented foods be on the food pyramid? This scientist says yes, fermented foods should be the 5th category. Researcher Gregor Reid: “The point of the…expansion is that people are much more aware of the benefits of beneficial microbes.”

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Further evidence of the ancient roots of fermentation: archaeologists found 8,000 year old wine from the early Neolithic period, the oldest evidence of fermented grapes ever discovered.

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