Microbiologists Develop Healthy Kefir Formula
Microbiologists in Canada developed a formula that makes commercial kefir healthier. Traditional, old-world kefir is packed with health benefits, decreasing weight gain by 40% and cholesterol levels by 50%. Commercial kefir, though, does not contain bacteria-loving yeast used in traditional kefir. That variation in the fermentation process means commercial kefir is not as healthy. The Canadian microbiologist’s formula can be added to milk in commercial vats and is currently in the patent process.
Read more (Folio)
- Published in Health
Because of Regulatory Issues, Fewer Products Labeling as Containing Probiotics
Though more consumers want probiotics only 2 percent of new food and drinks launched in the last 12 months were marketed as containing probiotics. A study found its because of regulatory issues. Companies (especially in the dairy category) are uncertain whether or not they can legally label a product as containing probiotics. Labeling the food as fermented instead could aid a product’s natural and healthy image, the study concludes, since more consumers are viewing fermentation as an authentic natural food and beverage choice.
Read more (Nutritional Outlook)
- 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)
- Published in Business
Probiotics Build Stronger Bones
Probiotics are good for the bones, a new study finds. Older women who took probiotics had less bone weakening than women who did not take probiotics. Fermented foods rich in probiotics include pickled veggies (sauerkraut, pickles, kimchi), yogurt, kefir, kvass and natto.
Read more (New York Times)
- Published in Science
The Kefir Cookbook is a love letter to Chicago written in cultured milk
The CEO of kefir-based Lifeway Kefir has published a cookbook, “The Kefir Cookbook.” In it, Julie Smolyansky shares how her father began fermenting kefir in their Chicago basement. The international recipes all incorporate kefir, and include lasagna, gyros, classics from Julie’s Russian roots and recipes from some of Chicago’s favorite chefs.
- Published in Uncategorized
Cultured South—Atlanta’s First Kombucha Taproom—Opens May 20
Georgia’s getting their first kombucha taproom. Cultured South will offer fermented creations to eat and drink, like kombucha tea, kefir, Jun, drinking vinegars, wild ferments, cold brew and vegan cheeses. Their grand opening in May will coincide with the 2nd annual Atlanta Fermentation Fest. Cultured South is founded by the creator of Golda Kombucha, Melanie Wade.
- Published in Uncategorized
Canning entrepreneurs expanding fermented food offerings
Seven Acres Farm & Ferments is expanding their home-based fermented food business to Canada’s grocery store shelves. Their fermented offerings include water kefir, kimchi, pickles and 14 varieties of sauerkraut (like lemon dill, classic caraway and sweet juniper).
- Published in Uncategorized
The Water Kefir People chases growth in fermented drinks
Water kefir — a fermented, carbonated drink made using kefir grains — is booming in popularity. Oregon co. The Water Kefir People is expanding in the market, appealing to health-conscious consumers who want a less-tart alternative to Kombucha. Their top selling brew combination is turmeric and ginger.
- Published in Uncategorized
Worldwide Fermented Milk Market Is Estimated to Grow at a CAGR over 3.7% from 2017 to 2023
Today’s Got Milk ads better include the fermented variety. Fermented milk from yogurt to kefir to buttermilk is spiking in popularity. It’s estimated to grow 3.7% (CAGR) from 2017 to 2023, thanks to its long shelf-life, easy digestion and antioxidants.
- Published in Uncategorized
Alex Lewin author of “Kombucha, Kefir, and Beyond” on KTLA
Checkout Alex Lewin, author of “Kombucha, Kefir, and Beyond” on KTLA this morning. He discusses the health benefits of fermentation and shares some recipes.
- Published in Uncategorized