Fermented Food & Drink Top 2019 Food Trend Lists
Fermented food and drink is on top of food trend lists for 2019. Gourmet Insider Magazine and Food & Drink Resources ranked fermented foods high, citing a consumer focus on gut health and a desire for more unique flavors fermentation offers. Other fermented trends include CBD-infused cocktails and coffee drinks, and “loaded” cocktails that taste unique and are decorated with unique garnishes.
Read more (Gourmet Insider)
- Published in Business
Redzepi: “Fermentation is a Field That’s Going to Keep Growing”
René Redzepi and David Zilber’s new book, “The Noma Guide to Fermentation,” could have been a vegetarian cookbook, since vegetarianism is trending. That would have been easy. But Redzepi “was very adamant that fermentation is a field that’s going to keep growing, and a book like this is going to help push it forward.” Fermented ingredients now surpass foraged ingredients as “the most important elements” in the pantry at Noma, the fine-dining restaurant in Copenhagen that has been named the world’s best restaurant four times.
Read more (Washington Post)
- Published in Food & Flavor
Sales of Processed American Cheese Down; Consumers Want High-Quality Cheese
Americans no longer want preservative-filled American cheese. Sales of Kraft Singles and Velveeta cheese are on their fourth year of declining sales. Consumers are looking for high-quality cheeses instead. The number of U.S. cheese factories increased 40 percent between 2000 and 2017, growth driven by small, specialty cheesemakers. Even popular U.S. chain restaurants are switching out American cheese for better flavors (like fontina and smoked gouda), new recipes that are resulting in higher sales.
Read more (Bloomberg) (Photo: Foodies Feed)
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Noma’s Rene Redzepi & David Zilber Speaking in on U.S. Book Tour
René Redzepi and David Zilber will speak across the U.S. on their book tour. Redzepi (chef and co-owner of Noma in Copenhagen, recognized as one of the world’s best restaurants) and Zilber (chef at Nima who runs the fermentation lab) will talk about their new book “The Noma Guide to Fermentation.” The book is also available for preorder on Amazon. Here’s a list of their full tour:
Sunday, October 14 – Toronto
7:00 p.m. at The Isabel Bader Theatre
Presented in partnership with Indigo Books & Music
Details and tickets here
Monday, October 15 – Seattle
6:30 p.m. at The SIFF Cinema Egyptian
Presented in partnership with Book Larder
Details and tickets here
Tuesday, October 16 – San Francisco
7:00 p.m. at JCCSF
Presented in partnership with Omnivore Books
Details and tickets here
Wednesday, October 17 – Los Angeles
8:00 p.m. at the Ann and Jerry Moss Theatre
Presented in partnership with Barnes & Noble
Details and tickets here
Friday, October 19 – Minneapolis
6:30 p.m. at the American Swedish Institute
Details and tickets here
Saturday, October 20 – Chicago
3:00 p.m. at Venue West
Presented in partnership with Read It and Eat
Details and tickets here
Monday, October 22 – New York
7:30 p.m. at the 92nd Street Y
Presented in partnership with Kitchen Arts & Letters
Details and tickets here
Tuesday, October 23 – Washington, DC
7:00 p.m. at Lisner Auditorium
Presented in partnership with Politics & Prose
Details and tickets here
Wednesday, October 24 – Philadelphia
7:30 p.m. at the Free Library of Philadelphia
Presented in partnership with Joseph Fox Bookshop
Details and tickets here
Meet David Zilber – Additional tour dates
Please note the following dates are with appearances by author David Zilber only:
Thursday, October 25 – Philadelphia
10:00 a.m. David Zilber in conversation with Jeff Gordinier, Esquire food editor, at Drexel University
Details and tickets here
Friday, October 26 – Boston
12:30 p.m. David Zilber in conversation with Dr. Pia Sorensen, Harvard University Lecturer on Science and Cooking, at
First Parish Church, Cambridge
Presented in partnership with Porter Square Books
Details and tickets here
Saturday, October 27 – Montréal
2:00 p.m David Zilber in conversation with chef Jonathan Cheung at Appetite for Books
Details and tickets here
- Published in Food & Flavor
Fermentation and Mixology – Fermentation Guru Alex Lewin Shares Techniques
Where do fermentation and mixology meet? Fermentation guru Alex Lewin and author of “Kombucha, Kefir, and Beyond” is sharing his techniques at Culture Club 101 in Pasadena on Oct. 7. Alex will share the history of fermented drinks, their health benefits and demo fermented drink creations. Join us Oct. 7 act Culture Club 101 in Pasadena.
Read more (Culture Club)
- Published in Food & Flavor
Snacks Fastest Growing Food Product
Snacks are one of the fastest growing food and beverage products, increasing 11.6% in sales for $5.4 billion in annual sales. Interesting ingredients are driving innovation, like probiotic-packed protein bars and turmeric-flavored chips. Fermented food products are becoming a snack regular on grocery store shelves, like OH SNAP pickled vegetables.
Read more (Supermarket News) (Photo: OH SNAP)
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Food & Drink Products Key to Success: Stand Out and Build a Brand, Not a Product
Fermented food and drink products are the next big thing in the food industry. How does your product stand out in the marketplace? The Fermentation Association (TFA), getting more people to enjoy fermented products. Join us at fermentationassociation.org
- Published in Business
Fermented Food Brands Need Smart Product Design to Stand Out
As fermented foods become mainstream, more products are launching and “each new brand is having to work even harder to capture consumers’ attention,” says the managing director of Carter Wong design studio. Kefir drink brand Nomadic (formerly Bio Green Dairy) is launching a new line of drinks. Their unique packaging labels were designed by the studio as part of Nomadic’s acquisition and rebrand. The aim of the packaging was to stand out on a supermarket shelf and include typography with an “authentic eastern European feel.”
Read more (Packaging Today Magazine)
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Fermented Food & Beverages Market Growing Rapidly in Next 5 Years
The global fermented food and beverages market is projected to grow at a CAGR of 7% by 2022. The Fermentation Association (TFA), getting more people to enjoy fermented products. Join us at fermentationassociation.org.
Read more (The Fermentation Association)
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Kombucha Sales Predicted to Soar in Next Few Years
Kombucha sales are expected to soar in the next few years. Forbes featured the probiotic-packed, fermented tea, predicting that kombucha “is likely to soon rival craft beer and, eventually, the slumping soda category.” Kombucha sales in 2017 were $1.5 billion, but industry experts say it’s not long before kombucha hits multi millions in sales.
Read more (Forbes)
- Published in Business