Consumer Education Critical to Success of Fermented Foods

/ / Businesss, Consumer

Fermented foods are making a comeback, but an education gap needs addressing for fermentation to move “from fashionable buzzword to become a sustainable long-term trend.” A group of panelists spoke at the UK The Ingredients Show on what’s driving and developing the fermentation market. The panel agreed there is a disconnect — people want fermented foods, but few understand what they are. Tom Lee, editor of Food Spark, said fermented food producers should look at supermarkets as part of the solution. Supermarkets are “keen to explore fermented products.” Lee said: “A lot of developers and buyers we speak to at the supermarkets are looking for products around things like plant-based fermentation. They are constantly on the look out for exciting products in this area because they are emerging trends and therefore maybe less affected than more traditional items by range trimmings.”

Read more (Food Navigator)
Photo by: The Ingredients Show