You’ll never find Jon Bertolone, chef of Nourish in Oregon, serving an Impossible Burger. He says there are other ways to be inventive with a savory, plant-based patty. “Umami is something that has sort of driven my culinary journey,” Bertolone says. He’s been experimenting with goram (fermented fish sauce) to capture beef flavor, too. Fermentation, Bertolone says, is “the key to bridging cultures, because every culture has them.”
Read more (The Register-Guard)
2020 is the year of the adventurous eater. A new survey reveals 74% of people love to discover new flavors. The Innova Trends Survey highlights botanicals, spices and herbs as popular flavors that will drive the food and beverage market in the new year. Innova calls these trending ingredients as “functionally flavorful.”
Fermented food brands are active in this regard. Kombucha brands are adding more botanical flavoring to their beverages, and fermented vegetable products are experimenting with unique spice and herb combinations. Flavor is still the No. 1 factor for consumers when buying food and beverages. Fermented food brands can use the trending ingredients of 2020 to develop new products and experiment with new flavor combinations.
“Ingredients have become the stars of many products,” says Lu Ann Williams, Innova Market Insights Director of Insights & Innovation. The industry, she notes, is experimenting with more unusual ingredients to the delight of customers.
Fermented food brands can use 2020’s most popular ingredients as they develop new products. One in two consumers associate floral flavors with freshness, and they associate herbal flavors with healthiness. Flavor is still “the No. 1 factor of importance when buying food and beverages.”
Below is a breakdown of the ingredients consumers want in the New Year.
Today’s consumers don’t just want to have food, they want to experience their food. Innova refers to this as living vs. having.
“Consumers are really living and focusing more on experiences, and a big part of that is food and where it comes from,” Williams adds. “Consumers are also looking for richer experiences. You can have Mexican food or you can have authentic Mexican food. And you definitely have a richer experience with authentic Mexican food with a beer paired with the product, with ingredients that came from Mexico.”
Evidence that globalization is changing food, six in 10 U.S. and U.K. consumers say they “love to discover flavors of other cultures.” There was a 65% growth in food and beverages with ethnic flavors. Products with the biggest growth rate have Mediterranean and Far Eastern flavors. Meat, fish, eggs, sauces and seasonings lead the ethnic flavor categories.
The growing sect of health-conscious consumers want green, earthy flavors. Matcha, seaweed ashwagandha, turmeric and mushroom are all trending ingredients.
Fermented food brands shouldn’t hesitate to use bitter ingredients. Consumers more and more are embracing green vegetables with bitter flavors. Spinach, kale, celery and Brussels sprouts are ingredients used in product launches.
“Bitter-toned beverages are also on trend, with gins particularly popular over the past few years, and now seeing further differentiation via a growing variation in flavors, colors and formats,” according to Innova.
Thanks to the plant-based, natural, organic, healthy eating revolution, consumers are buying food and drink products with botanical, floral flavors. These are becoming more common in beverages, especially kombucha.
Bell Flavors and Fragrances EMEA launched a concept “Feel Nature’s Variety,” capitalizing on the trend. Chamomile and lavender are two of the most popular floral flavors.
“Although many emerging botanicals need more scientific investigation to support anecdotal evidence, many consumers trust ancient, traditional herbals,” according to an article in Prepared Foods.
Consumer interest in spicy ingredients has increased 10 years in a row, according to global flavoring company Kalsec. More than 22,000 new hot and spicy products were launched in 207, while 18,000 hot and spicy products were launched in 2016.
“I think the trend has gone from shaking a bit of hot sauce on something to give it some heat to present day where consumers have a better understanding of how chili peppers can add depth and layering of both heat and flavor,” says Hadley Katzenbach, culinary development chef at food company Southeastern Mills.
Spicy ingredients gochujang (a red chili paste) and sriracha (a hot sauce) has grown about 50% in condiments and sauces, with mole, harissa and sambal following. Spicy peppers, including peri peri, serrano, guajillo, anaheim, pasilla and arbol, are also growing.
Fermentation is becoming a flavorful and cost-effective technique for food companies to make plant-based proteins with reduced sugar. Food Business News highlights numerous companies using fermentation in their processing to make a product with less sugar. Florida Food Products is using a lactic acid fermentation process, lowing sugar content in beet juice by 10%. Christopher Naese, the vice president of business development, says: “The result is a clean label ingredient with a fresh flavor and light sweetness coupled with beet’s inherent health benefits. Fermented beet juice is an opportunity to offer on-trend label benefits for health-conscious consumers while delivering appealing taste attributes along with lower sugar content and a simple label declaration.” Besides lowering sugar content, the fermentation process also lowers the beet juice’s pH, which results in a brighter flavor with red berry notes and a less earthy taste, he said. “Though long established in Eastern European, African and Asian cuisines, fermented flavors have only recently captured American consumers’ taste interest, and while there appears to be widespread interest in fermented foods and beverages, this trend toward global flavors is driven mainly by adults under 40 years old.”
Read more (Food Business News)
Food movements from the past decade have changed how we are eating. Fermenting is one of the trend-defining innovations (and resurrections), according to a list by The Sunday Times in Britain. The article, titled “We foraged, we fermented, we went vegan” — the decade that changed the way we eat,” highlights the “real increase in locality and seasonality; a revival of the crafts of foraging and pickling and fermenting.” Author Marina O’Loughlin’s other food moments from the past 10 years: diners desiring independent restaurants instead of chains, an explosion of regional food (think Sichaunese or Hunanese restaurants instead of Asian), “dinner got cool” with food festivals and food trucks, veganism turned mainstream (same with nut milk, alternative meat products, zero waste and organic produce) and people are avoiding imported ingredients. Media is changing the restaurant scene, too. Netflix, The Food Channel and social media turned food photos into art.
Read more (The Sunday Times)
Civil Eats declares: “Tempeh, the ‘OG of Fermented Foods,’ Is Having a Moment.” More artisanal tempeh producers are selling around the country, and restaurants are beginning to sell tempeh-based dishes. The founder of Tofurky (Seth Tibbott) says tempeh is one of the company’s fastest-growing product lines, increasing 17% from 2017 to 2018. Pictured is Tibbot in front of his first tempeh incubator, in 1980.
Read more (Civil Eats)
Is fermentation the ingredient of the future? As more consumers fear technologically-processed food, manufacturers are turning to ancient processing methods to make ingredients. Nutritional Outlook published an interesting article detailing how manufacturers are using fermentation to extract ingredients from foods. It’s a sustainable solution that produces ingredients like MSG, cultured dextrose and the sugar alcohol erythritol. Erythritol, for example, is produced by some fruits and mushrooms in very small quantities. But by fermenting the fruits and vegetables, an economical, high-quality sweetener is produced. The article notes “in an environment that prizes transparency, fermentation present a refreshingly open book. …Fermentation may not strike the romantic chord of tugging an ingredient from the soil, but it’s unambiguously traceable, quantifiable, and safe.” Brands like Impossible Foods (plant-based meat) and EverSweet (sweetener) both use fermentation to extract ingredients.
Read more (Nutritional Outlook)
Ask Trevor Wilson how to bake a perfect sourdough boule and Wilson will happily spill his secrets. A rare breed in the realm of professional bakers, Wilson aims to enlighten everyone from hobbyists to master fermenters in the art of creating a great sourdough.
“It’s a fascinating thing. The idea that a simple mixture of flour and water can house a symbiotic culture of wild yeast and bacteria, and that this mixture can be used to leaven bread entirely without the aid of commercial yeast seems astounding to me,” says Wilson, author of the book “Open Crumb Mastery” and the kneading hands behind the blog Breadwerk. His popular Instagram account is full of close-up videos of a knife cutting into a steamy sourdough crust and magazine-worthy images of a gorgeous inner crumb.
“Even after all these years, I still get excited at the thought. There’s just so many possibilities! Every sourdough culture is unique, and therefore the breads made from these cultures are unique as well. I’ve worked with many different starters over the course of my career, and the range of different flavors that can be achieved is simply mind-blowing. Sourdough is more than just a style of bread, it’s a process. A craft. A way of life, really.”
Wilson quit his computer drafting job nearly 20 years ago to bake full-time. He spent 10 years baking at Klingers Bread Company in Vermont, an experience he says was “better education than any baking school could ever provide.” His refreshing philosophy on baking is “that good bread is more than just nutrients and technique — it’s the attention and care you put into it.”
Below, a Q&A with Wilson from his home on the a small island off the coast of Vermont.
How did you first become interested in sourdough baking?
It was actually quite by chance. I was flipping channels on the television when I happened upon a show called “Baking Bread with Father Dominic.” Here was this Benedictine Monk – robes and all – baking bread by hand on public broadcasting. I was drawn in immediately! There was just something so appealing about the simplicity and tradition of it (not to mention the fun of getting your hands deep into the dough). I had to give it a try!
The very first chance I had I decided to make a cinnamon raisin loaf. It was for the family Christmas gathering. I just used the ingredients on hand at my mom’s house – cheap bleached all-purpose flour and a package of long-expired yeast that had been sitting in the pantry for years. As you might imagine, it came out terrible. Dense and underbaked. Like a brick. It didn’t rise at all. Nobody even touched it. But it didn’t matter. I was hooked!
I started baking bread every day – my own recipes because I just have to tinker with things like that – and read everything I could get my hands on. It wasn’t long before I discovered sourdough and sourdough starters. That’s when I truly became obsessed.
Tell me what intrigues you about sourdough.
It’s a fascinating thing. The idea that a simple mixture of flour and water can house a symbiotic culture of wild yeast and bacteria, and that this mixture can be used to leaven bread entirely without the aid of commercial yeast seems astounding to me. Even after all these years, I still get excited at the thought. There’s just so many possibilities! Every sourdough culture is unique, and therefore the breads made from these cultures are unique as well. I’ve worked with many different starters over the course of my career, and the range of different flavors that can be achieved is simply mind-blowing. Sourdough is more than just a style of bread, it’s a process. A craft. A way of life, really.
How did you get your start in artisan bread baking? You’ve worked for multiple artisan bread bakers in Vermont, like Klingers Bread Company and O Bread.
Shortly after I got hooked on bread baking, I decided that this was it – this is how I wanted to spend my life. I was certain of it. Even though I had recently graduated tech school and was ready to start my career as a computer aided drafter – something which I actually really enjoyed – there was no question in my mind that bread baking was my calling. There was just one problem . . . I couldn’t bake a decent loaf for the life of me!
Since I had no clue what I was doing, I figured the first thing I should do is get a clue. I knew I could go back to school and study bread and pastry arts. But I didn’t really care much about pastry at the time, and it seemed rather foolish to pay to learn a skill when I could just get a job at a bakery and get paid to learn that skill instead. So that’s what I did. I applied to every bakery in the area, and I was fortunate that Klingers Bread Company took me in and trained me.
I say I was fortunate because at the time (back in 2000) they were one of the few local bakeries that focused primarily on sourdough breads. And that’s what I was most interested in learning. The ten years I spent with them was better education than any baking school could ever provide. Learning to bake bread at high volume under the constraints of ever-changing production conditions, schedules and demands will teach you so much about the process, the craft, and the business. I wouldn’t trade those days for the world.
Where are you currently working as a baker?
Currently I’m baking at home! But not for production. Primarily it’s for educational purposes (and for fun). My business these days is mainly online. I probably spend more time in front of the computer than at my bench. There are pros and cons to this. It’s nice that I’m able to set my own work schedule and be my own boss (and that I don’t need to wake up at 2 a.m. anymore), but I miss the camaraderie of the bakery and the joys of production baking.
Your blog is full of great insights. I love your philosophy that good bread is more than just nutrients and technique – it’s the attention and care you put into it. Tell me more about that.
I believe that the value of a food is determined by more than just the quality of its ingredients or the recipe with which it is made. There is a subtle and intangible “something” that can be added as well – if the food is made with care and attention, that is. Call it a piece of soul, if you will. This is especially true for something as dynamic and responsive as sourdough. A baker who bakes with heart adds a piece of soul to every loaf. That is the true nourishment of sourdough bread.
Tell me about your book, “Open Crumb Mastery.” It’s a guide for intermediate sourdough bakers.
Well, I wrote it to answer one of the most common questions in bread baking, “How do I get an open crumb?” It seemed to me that most of the answers to this question were either entirely wrong or, at best, severely lacking in nuance. There was actually very little literature on the topic, and what there was usually just glossed over the intricacies of the subject. Simply adding more water to your dough – the answer most commonly given – is terrible advice for newer bakers. They have a hard enough time handling dough as it is, how is making it even wetter and stickier going to help them? What was needed was a book that actually did justice to the topic, and since no one else had written such a book, I figured I might as well do it myself.
I aimed the book at the “intermediate” baker primarily because I didn’t want to waste space covering the same old information that is covered in every other bread book out there. How many times do we need to read the same five day method for creating a sourdough starter? How many times do we need to rehash the same information about ingredients and procedure? The reason all these books covered the same topics over and over again is because they each had to provide information with the beginner in mind. But the problem is that by the time you’ve covered everything the beginner needs to know, you’ve practically run out of space! All that’s left is the recipe section! There’s no room for depth of discussion. Because I self-published my book, I could write whatever I wanted. So I skipped all that and went straight to the good stuff.
You just released your second edition. Tell me what is new in this updated book.
There’s actually quite a bit of new material – almost 100 pages worth (including plenty of new pictures since the first edition was kind of lacking in that department). The main addition to the book comes in the form of a new section dedicated to understanding how the methods discussed in the previous sections relate to other loaf qualities such as shape, height, and volume. There is more to a loaf than just its crumb. The original edition just lightly touched upon these topics; the new edition gives them their due. Along with some other additions (such as a discussion of whole grain, and a couple new crumb analyses focusing on retarding bulk fermentation), the new material provides a more complete picture regarding how the variables of technique and method affect the entirety of the final product.
Describe the open crumb technique.
That’s a tough one. It’s such a deep discussion that I could never do it justice in an interview alone. That’s why I wrote a book! My main point is that open crumb is primarily a matter of fermentation and dough handling. Hydration, while important, is only a distant third.
You said “Open crumb is 80% fermentation and handling.” Tell me more about that.
It seems to me that much in life follows the Pareto Principle – that 80% of the effects come from 20% of the causes. Bread baking is no exception. When it comes to achieving an open crumb, fermentation and dough handling will provide you with 80% of the effect. Therefore, it seems prudent to me that a baker interested in open crumb should spend the bulk of their time learning the skills of fermentation and handling. That will provide the highest return on time invested.
And make no mistake, these are skills. Skill takes time to develop. Practice is paramount. Only through experience will a baker learn to master fermentation and dough handling. But it’s a necessary and vital part of the craft. There’s really no way around it. For any baker that’s seeking to achieve an open crumb, they must start with fermentation and dough handling.
What makes a fermented sourdough unique from other breads?
It’s all about that sourdough culture! The starter is the heart and soul of it all. It provides qualities to bread that commercial baker’s yeast simply can’t replicate. Now whether that’s for better or worse is a matter of opinion. Not every style of bread benefits from the use of sourdough. There’s a large world of bread out there, and yeast breads certainly have their place.
But sourdough has its place as well. And judging by the growing interest, its place seems to be expanding day by day. For good reason, I think. Sourdough possesses a combination of crust, crumb and flavor that is difficult – if not near impossible – to achieve with baker’s yeast alone. Especially flavor. It’s just so much more complex than yeast bread. Deeper. More interesting. Intriguing, even. The acids and other flavor and aroma compounds generated by a sourdough starter are what make sourdough breads truly stand out. Comparable crust and crumb might be had with yeast breads that are long-fermented and skillfully made, but the flavor of sourdough can’t be copied and can’t be faked. Only the real thing will do.
How do you ferment your sourdough?
Many different ways. As I often say, the method makes the bread. How you choose to ferment your dough will have a huge impact on the bread’s flavor, as well as many other qualities of the final loaf. Different methods of managing fermentation will therefore result in different breads. So the manner in which you choose to ferment a dough is dependent upon what kind of bread you are making, and what qualities you are seeking in a loaf. When you include other variables such as folding methods/schedules, shaping techniques, starter maintenance routine, etc. then the possibilities really are endless. It’s up to each baker to ferment and handle their dough in a way that works best for them and their needs.
Tell me about the sourdough starter you use.
That’s a tricky question, because I use many different starters. In fact, you can say I have a bit of an addiction. I love trying out new starters – and I have a fridge full of them! Some are better suited for certain flavors or styles of bread than others, but still, I often bring different starters into rotation based on nothing more than whim. I just like playing around with them. Many I’ve created myself, but quite a few I’ve purchased as well.
I’d say my favorite starter (you could call it my main starter since I use it more often than any of the others) is an “Alaskan” starter that I got from the last place I worked. They had purchased it online but hadn’t had any success in getting it active. I took it home and brought it to life, and I knew it was a keeper from the first test loaf I ever made with it. It practically brought tears to my eyes. The flavor was so close to the old Pioneer Sourdough I’d grown up eating in Southern California that I simply couldn’t believe it. It was a flavor I’d been searching for — and had yet to find — since I first started baking sourdough. That old bakery closed a long time ago and so I thought I might never experience that taste again. It’s a bit of a fickle starter, and I don’t always get that perfect flavor from it, but when I do it’s a glorious thing.
More and more retail news show sales of sourdough bread are increasing. Why do you think more people are buying sourdough bread?
Over the last 35 years or so, there’s been a strong “push” by bakers themselves to bring awareness to this style of bread. The old methods of sourdough baking had practically gone extinct in many parts of the world (though they were still thriving in others). This was especially true in the United States, where factory-made sandwich bread had almost completely taken over the market. For many, sourdough was something either long forgotten or completely unknown. For those bakers back in the day who were making bread the old way, it was quite the struggle to find customers.
Fortunately, over the years they – and those who followed – have managed to bring awareness to the pleasures and benefits of sourdough bread. It wasn’t always an easy sell. But through education and promotion, sourdough is now part of the scene and here to stay. You might even say it’s become rather trendy. The reasons are many: nutrition and health, flavor, crust, crumb, history and tradition, etc. It seems to me that artisan sourdough bread is the food fashion of the moment, but then, I might be a bit biased here.
Do you think consumers awareness of fermented foods is increasing?
Awareness of fermented foods is definitely increasing. Quite drastically, I might add. It seems that fermented foods are everywhere nowadays, with more and more popping up on the shelf every day. And that’s a good thing as far as I’m concerned. The more that folks are exposed to these foods, the more they will be enjoyed — and eventually adopted as a natural part of the cuisine. That brings more interest, more variety, and more flavor to the food scene.
What challenges do fermented food producers face?
There are many challenges faced by the current crop of fermented food producers, and different industries face different challenges. Probably one of the bigger challenges that crosses over many categories of fermented foods is simply getting consumers – many of whom have had little exposure to these types of foods – to open their minds and give fermented foods a try. This is especially true for producers that market raw ferments with live cultures. Most of us have grown up in a world of pasteurization and sterilization. The idea of a raw fermented product – though perfectly natural throughout most of history – may seem unnatural to those who have no history with it. Needless to say, educating the market will be an ongoing challenge.
Another major challenge these days is simply the matter of competition. With more and more producers jumping onto the fermented foods bandwagon, competition keeps growing and growing. Of course, this is regional and market based. So long as the market keeps growing, then there is more room for additional producers. But in places where the market has slowed, or that are already oversaturated with producers, expanding competition will cut into already slim profit margins.
I see this all the time in the baking industry. New artisan bakeries are constantly opening up on a daily basis. Many are (similarly) making a trendy style of dark, crusty, high-hydration bread. So it’s becoming more and more difficult for these bakeries to distinguish their product from all the rest (at least in the saturated urban areas). Baking is a hard business with slim margins, and it is made harder all the more when you have a bakery selling the same kind of bread on every corner. I fear that many of these bakers – even those who bake outstanding bread – will be forced to close shop in the not-too-distant future.
What are the fermented food industry strengths?
Its biggest strength is its growing popularity. As more and more folks are exposed to the wonderful variety and flavors of fermented foods, and as more become aware of their health and nutrition benefits, the good word will continue to spread. The market is growing rapidly, and will likely continue to do so for quite some time. Producers of fermented foods are well-positioned to grow their businesses as the industry continues to expand and evolve.
Where do you see the future of the fermented food industry?
It’s hard to say. I’ve spent an entire career in just one small segment of the industry. With “nose to the bench,” so to speak, I’ve had a rather limited view of the fermented food industry as a whole. I’m no trend forecaster. It seems to me that authors such as Michael Pollan, Sally Fallon, and Sandor Katz (to name a few) were instrumental in bringing us to this place of awareness and appreciation for wholesome and traditional foods that we now find ourselves in today. Who’ll step up next and where do we go from here? That’s the million-dollar question.
What’s your advice to other entrepreneurs starting a fermentation brand?
Know your product, know your market, know your margins.
The first one is usually the easiest – most of the folks that are jumping into the fermented food business are doing so precisely because they are so passionate about their product. No need to elaborate this point.
The second is vital to those who actually wish to sell a product. Who is your target customer? Where are they? Why should they buy from you? Are you selling wholesale or retail? Or both? Are you selling at farmer’s markets? Whole foods markets? Supermarkets? Are you selling to restaurants, delis, or other food preparation establishments? Are you selling online? In catalogs? At local farm stands? Who’s your competition? Where do they sell? How does your product differ from theirs? Why should a customer purchase your product instead of theirs? What is your value proposition?
When you have answers to these questions (and many more) then you can begin to understand your market. Understanding your market helps you to understand how best to sell to it. Often times in the food business (particularly in craft foods), customers don’t just want to buy a product to eat. They’re looking for a higher value. Can you sell them that higher value? Can you sell them history and tradition? Can you sell them nutrition and health? Can you sell them a story, or a feeling, or an idea? Can you sell them a way of thinking? A way of life? A community? The business that can sell these things is the business that succeeds.
The third point speaks to the bottom line. So many new entrepreneurs jump into the food business out of passion and idealism, but they forget the business part in “food business.” It is a business, and don’t forget it. If you can’t turn a profit or manage cashflow, then you won’t be in business very long. From an operations standpoint, efficient production is profitable production. So focus on efficiency.
Inefficient production includes things like making too many different products in order to appeal to every taste instead of focusing on and maximizing the big sellers (Pareto Principle again), using wildly different production methods for different products when you could combine and/or streamline the processes instead (i.e. completely different recipes for different products instead of using just one or two base recipes that can then have specialty ingredients simply added to them in order to create different products), and poorly designed production environments that don’t allow for economy of motion (if you’re running around all over the place like a chicken with its head cut off then you may need to improve your floor layout). Those are just a few examples of inefficient production.
Be especially careful how you grow and never lose sight of your margins. Many new business owners are too quick to accept large accounts in an effort to expand their business – especially if they’re struggling. But far too often they come to regret that decision, particularly smaller craft producers. Large operations are built to benefit from economies of scale, but small local producers often struggle due to limitations in batch size, work space, and available labor. So accepting large accounts results in more batches which results in more labor. As labor costs go up, profit margins go down. The end result is a lot more work for just a little bit more money. Quality tends to go down, capacity gets maxed out for little added profit, and cashflow gets tied up in additional inventory. Now you’re stuck, unable to pay bills, and unable to take on new or more profitable accounts. Avoid that situation like the plague.
It’s pretty simple really; a dollar saved is a dollar kept whereas a dollar earned is but a dime kept. That’s margin. Efficiency saves you dollars. Responsible cost cutting saves you dollars (so long as it doesn’t come at the cost of quality or efficiency). And intelligent growth saves you dollars. If you can produce efficiently, earn a profit, and effectively manage growth and cash flow, then you’ll do just fine.
Thousands of new state laws were passed across America this year, and dozens affect fermentation businesses — small and large — as well as home fermenters.
Government agencies are loosening some strict health code and alcohol regulations, laws that made running an artisanal business difficult. There are also new opportunities being created that allow craft breweries to expand their operations, such as entertainment districts where beer can be sold and enjoyed legally.
Read on for the breakdown of 2019 food laws passed in each state
SB16 — Expands state alcohol licenses to include recreational areas. After the Alaska Alcoholic Beverage Control Board began cracking down on alcohol licenses in 2017, several recreational sites were denied licenses to sell alcohol. The bill, known as “Save the Alaska State Fair Act,” now expands license types to the state fair, ski areas, bowling alleys and tourist operations.
HB2178 — Removes red tape for small ice cream stores and other milk product businesses to manufacture and sell dairy products. The bill, called the “Ice Cream Freedom Act,” allows smaller mom and pop businesses to make milk-based products without complying with state regulations designed for large dairy manufacturers.
HB1407 — Prohibits false labeling on agricultural products edible by humans. That includes misleading labels, like labeling agricultural products as a different kind of food or omitting required label information.
HB1556 — Ends the “undisclosed and ongoing investigations” of the Alcoholic Beverage Control Board, the Alcoholic Beverage Control Division, and the Alcoholic Beverage Enforcement Division.
HB1590 — Limits the number off-premise sales of wine and liquor in the state to one permit for every 7,500 residents in the county or subdivision. Small farm wines are the exception to the new law.
HB1852 — Allows a microbrewery to operate in a dry county as a private club, without approval from the local governing body.
HB1853 — Amends the Local Food, Farms, and Jobs Acts to increase the amount of local farm and food products purchased by government agencies (like state parks and schools).
SB348 — Establishes a Hard Cider Manufacturing Permit. Cider brewers can apply for the annual $250 permit, authorizing the sale of hard cider. Producers may not sell more than 15,000 barrels of hard cider a year.
SB492 — Establishes temporary or permanent entertainment areas in wet counties where alcohol can be carried and consumed on the public streets and sidewalks.
AB205 — Revises the definition of beer to mean that beer may be produced using “honey, fruit, fruit juice, fruit concentrate, herbs, spices, and other food materials, and adjuncts in fermentation.”
AB377 — A follow-up to the state’s landmark California Homemade Food Act in 2018, the new bill would clarify the implementation process of last year’s bill. The California Home Food Act made it legal for home cooks to operate home-based food production facilities. The law, though, was only enacted if a county’s board of supervisors voted to opt-in to offer the permits. Only one county in California has opted in (Riverside). County health officials are avoiding singing on the bill because of potential food safety risks.
AB619 — Permits temporary food vendors at events to serve customers in reusable containers rather than disposable servingware. The “Bring Your Own Bill” also clarifies existing health code, allowing customers to bring their own reusable containers to restaurants for take-out.
AB792 — Establishes a minimum level of recycled content (50%) in plastic beverage bottles by 2035. The world’s strongest recycling requirement, the law would help reduce litter and boost demand for manufacturers to use recycled plastic materials.
AB1532 — Adds instructions on the elements of major food allergens and safe handling food practices to all food handler training courses.
HB5004 — Raises minimum wage to $15 by 2023.
HB6249 — Charges 10 cents for single-use plastic bags by 2021.
HB7424 — Raises sales tax from 6.35% to 7.35% for restaurant meals and prepared foods sold elsewhere, like in a grocery store. Also repeals the $250 biennial business entity tax.
HB130 — Bans single-use plastic bags by 2021.
SB105 — Raises minimum wage to $15 by 2024.
HB125 — Facilitates growth and expansion of craft alcoholic beverage companies, raising amount of manufactured beer to 6 million barrels.
SB82 — Prohibits a municipality from regulating vegetable gardens on residential properties.
HB134 — Regulates where beer and wine can be served, now including public plazas.
HB151 — Charges licensing fees for temporary food establishments based on the number of days open. Fees will gradually increase through 2022.
HB3018 — Amends Food Handling Regulation Enforcement Act, requiring a restaurant prominently display signage indicating a guest’s food allergies must be communicated to the restaurant.
HB3440 — Allows customers to provide their own take-home containers when purchasing bulk items from grocery stores and other retailers.
HB2675 — An update to state liquor laws, the bill removes hurdles for craft distilleries to operate. Craft distilleries would be allowed to more widely distribute their products themselves, rather than distributing under the state’s three-tier liquor distribution system that separates producers, distributors and retailers.
SB1240 — Imposes a 7 cent tax on each plastic bag at checkout, with 2 cents staying with the retailers. The remaining 5 cents per bag would fix a statewide budget deficit.
HB1518 — Creates a special alcohol permit for the Bottleworks District. The $300 million, 12-acre urban mixed-use development in the Coca-Cola building will serve as a culinary and entertainment hub in downtown Indianapolis.
SF618 — Increases the limit on alcohol in beer from 5% to 6.25%.
SF323 — Canned cocktail and premixed drinks served in a metal can, up to 14% alcohol by volume, will now be regulated like beer.
HB311 — Requires proper labeling of cell-cultured meat products that are lab produced.
HB468 — Expands defined items permitted for sale by home-based processors.
HR251 — Designates week of September 23-29 as Louisiana Craft Brewer Week.
SB152 — Establishes definition for agriculture products. Prohibits anyone from mislabeling a meat edible to humans.
SR20 — Designates week of September 3-9th as Louisiana Craft Spirits Week.
LD289 — Prohibits stores from selling or distributing any disposable food containers that are made entirely or partially of polystyrene foam (Styrofoam).
LD454 — Provides funding and staffing needed to give local students and nutrition directors the resources needed to purchase and serve locally grown foods.
LD1433 — Bans two toxic, industrial chemicals (phthalates and PFAS) from food packaging. Maine becomes first state in the nation to ban the two chemicals.
LD1532 — Bans all single-use plastic bags in the state. Law will be enacted by April 2020, at which time shoppers can pay 5 cents for a plastic bag. Maine is the fourth state to pass a ban, joining California, New York and Hawaii.
LD1761 — Increases amount of barrels craft beer and hard cider manufacturers can produce in a year. The cap increased from 50,000 gallons to 930,000 gallons (approximately 30,000) barrels. The law also makes it easier for a small brewery to get out of a contract with a large distributor.
SB596 — Defined mead as a beer for tax purposes.
HB1010 — Updates state beer laws by increasing taproom sales, production capabilities, self-distribution limits and hours of operation. Known as the Brewery Modernization Act, the law is aimed to create jobs and increase economic impact.
HB1080 — No restrictive franchise law provisions for brewers that produce 20,000 barrels a year or less.
HB1301 — Sales tax will be collected on Maryland buyers from online sellers, helping small businesses compete with online retailers.
HB4111 — Raises minimum wage by 75 cents a year until it reaches $15 in 2023.
HB4959 — Gives state Liquor Control Commission the power to seize beer, wine, mixed spirit and mixed wine drinks, in order to inspect for compliance with the state’s extraordinarily detailed and complex “liquor control” regulatory and license regime. Bill also repeals a one-year residency requirement imposed on applicants for a liquor wholesaler license, after the U.S. Supreme Court invalidated a similar Tennessee law as a violation of the U.S. Constitution’s commerce clause.
HB4961 — Prohibit licensed liquor manufacturers from requiring licensed wholesalers to give the manufacturer records related to the distribution of different brands, employee compensation or business operations that are not directly related to the distribution of the maker’s brands.
SB0320 — Eliminates mandate that businesses with a liquor license must post a regulatory compliance bond with the state.
HF1733 — Updates the state’s omnibus agriculture policy law, including: create a custom-exempt food handlers license for those handling products not for sale; extend the state’s Organic Advisory Task Force by five years; allow the agriculture department to waive farm milk storage limits is the case of hardship, emergency, or natural disaster, and modify milk/dairy labelling requirements; modify labelling for cheese made with unpasteurized milk; expand the agriculture department’s power to restrict food movement after an emergency declaration; modify eligibility and educational requirements for beginning farmer loans and tax credits.
SB2922 — Prohibits labeling non-meat products as meat, like animal cultures, plants and insects.
HB84 — Changes tax on wine to 27 cents per liter, and a tax on hard cider at 3.7 cents per liter.
SB358 — Raises alcohol license fee for resorts from $20,000 to $100,000 each.
LR13 — Establish and enforce definitions for plant-based milk and dairy. Proper product labeling would be enforced for milk and dairy food products that are “truthful, not misleading, and sufficient to different non-dairy derived beverages and food products.”
SB345 — Authorizing pubs and certain wineries to transfer certain malt beverages and wine in bulk to an estate distillery; authorizing a wholesale dealer of liquor to make such a transfer; authorizing an estate distillery to receive malt beverages and wine in bulk for the purpose of distillation and blending; revising when certain spirits that are received or transferred in bulk are subject to taxation.
HB598 — Establish a commission to study beer, wine, and liquor tourism in New Hampshire. The commission will specifically develop a plan for tourism, including establishing tourist liquor trails with signage along the highway, suggest changes to liquor laws that would enhance tourist experiences at state wineries, breweries and liquor manufacturers and suggest how to allow a “farm to table” dinner featuring New Hampshire produced food items and local alcoholic beverages.
HB642 — Defining ciders with alcohol content greater than 6% (but no more than 12%) as specialty beers.
A15 — Raises the state minimum wage to $15 an hour by 2024, raising in $1 increments every year.
SB1057 — Establishes a loan program for capital expenses for vineyards and wineries in New Jersey.
SB149 — Change name of Alcohol and Gaming commission to Alcoholic Beverage Control Division.
SB413 –Allows breweries to: sell beer at 11 a.m. on Sundays; have private celebration permits for events like weddings and graduation parties; no minimum standards (50 barrels a year or 50 percent of all sales coming from beer brewed on site) for businesses to hold a small brewer license; eliminate excise tax, with breweries paying $.08 per gallon on the first 30,000 barrels produced.
Americans are embracing the Nordic way of life. An article in Harvard Political Review examines two aspects of Nordic culture that make the Nordic people happy and healthy: hygge and fermentation. Hygge translates to “cozy” in Danish and is a method people in countries like Denmark, Norway, Sweden, Finland and Iceland use to adapt to their long winter season. A fireplace, family dinner or cozy blanket can be hygge. Fermentation, the ancient technique used in Nordic cuisine to preserve food, is still practiced today. The article notes fermentation is pushing against fast-food consumerism. It’s a form of slow cooking the Nordic people traditionally do at home with the food they’ve foraged in the summer.
Read more (Harvard Political Review)
A new grant by the California Department of Food and Agriculture (CDFA) to the University of California at Davis will fund training and education for consumers around one of the most confusing grocery offerings — fermented fruits and vegetables.
“There’s a general need to educate the consumer on what fermented foods are — and they currently don’t have that education,” says Maria Marco, professor in Food Science and Technology at UC Davis (and a TFA Advisory Board member). “A definition and resources will help them be more empowered consumers and be more aware of what they’re eating. There’s a need — from kids to physicians. People need to know what these foods are.”
The grant will also fund research on the fundamental properties of fermented fruits and vegetables. Food scientists at UC Davis will study the microbial contents, characterizing the fermented foods.
The 2019 Specialty Crop Block Grant Program (SCBGP) funds 69 projects focusing on specialty crops grown in California. Grant recipients range from organizations, government entities and colleges and universities. The projects must specifically focus on increasing the sales of specialty crops through the “California Grown” identity. UC Davis received $213,051 for the grant titled: “Expanding Education and Knowledge of Fermented Fruits and Vegetables.”
“California has an important role in the U.S. because such a large number of the United States’ crops are grown here,” Marco said. “We’re the fruit bowl, the salad bowl here in the U.S.”
Of the $72.4 million awarded nationwide, California led the nation in funding with $22.9 million. The California Department of Agriculture will oversee the projects.
Core to the grant is fermentation education. UC Davis will work with Master Food Preservers across the state, training them in fermentation. The Master Food Preserver is a community volunteer program available to any individual interested in food preservation. They take a series of extensive, in-depth courses. After earning certification, they can teach the public about food preservation.
“These Master Food Preservers are getting a lot of questions lately about making fermented foods at home,” adds Marco. By providing fermentation classes to the Master Food Preservers, “we’re extending knowledge and providing information on the science of fermented foods.”
“When people start to understand the science behind the food, what the microbes are doing, that engages the public in a way based on science rather than on feeling. That will help the food producers in the end. A more informed public helps elevate their product. It shows their product is different from something just pickled with acid.
Education and training will be supported by up-to-date research. This research, performed in UC Davis’ Marco lab in the Food Science & Technology department, will also be funded by SCBGP money.
“We’ll be looking at microbial contents of crops and the metabolites that they make,” Marco added. “Characterizing those foods to provide more knowledge on what’s there, it’s a move forward to determining how fermented foods can be healthy for us.”
Few studies are available that examine how fermented foods benefit or alter human health. Though fermented food research in the Marco Lab won’t involve humans, it will provide a scientific base that could evolve into a human study.
“This is important because there’s a lot of interest in this type of food and beverage. You see a lot more of these products available on the supermarket shelves. There is also an interest to be making more food at home. And there’s generally an idea that these foods are first of all tasty, but they could help our health in many, many ways. There is that belief. And there’s a risk — if these things are not made properly or if there’s some conditions where people should limit their fermented food intake. So there’s good, but if these things are not made properly there can be food safety risks.”
Grant research will benefit commercial processors, too. UC Davis will provide “new or improved methods for fermented food processors.”
Consistency and scale are a challenge for fermented food producers because of the live bacteria.
“Microbes have a mind of their own,” Marco said. “A lot of these foods are not originated with mass production in mind. They are usually made in small quantities. So when you scale up, it becomes an issue of quality and consistency. How do you make something that’s usually done in small quantities and sell across the country in large quantities?”