Food Technology’s latest issue features an article entitled “Not Just A Gut Feeling” which details how and why more consumers are buying and making fermented foods and drinks. Spurred by the Covid-19 pandemic, there is growing interest in the gut microbiome and healthier food options.The curiosity around fermentation is buoying the retail category.
“It checks off all the boxes — artisanal, local, natural, sustainable, innovative,” says Bob Hutkins, food science professor of food science at the University of Nebraska–Lincoln (and a recent addition to TFA’s Advisory Board.) “People are making sourdoughs at home; they’re making kimchi at home; they’re going to kombucha bars. It’s definitely got the Gen Xers and the millennials intrigued.”
Included in the article are many insights from TFA — Advisory Board members Alex Lewin and Kheedim Oh, Executive Director Neal Vitale, and Editor Amelia Nielson-Stowell are all quoted.
Read more (Food Technology Magazine)