Challenges Associated with Technological Aspects for Modernization of Alkaline-Fermented Foods

A.R. Linnemann, E.B. Hansen, H.L.M. Lelieveld, J.K. Heising, M. Dekker

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some AFFs have a poor appearance and lack convenience. Are many valuable AFFs threatened with extinction? Upgrading of quality, safety, and convenience is required to keep AFFs on the future menu. Research and development activities such as upgrading of small-scale food fermentations, however, require capital investment that is often lacking in small and cottage level enterprises. There is an urgent opportunity and challenge for the local and international food industry business, as well as the technical cooperation, to strengthen this culturally important aspect of life.
Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
EditorsP.K. Sarkar, M.J.R. Nout
Place of PublicationBoca Raton, Fl., USA
PublisherCRC Press
ISBN (Print)9781466565296
Publication statusPublished - 2014


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