Combinatorial Fermentation as a Disruptive Technology: Formulating with Microbes

J. Diaz, M. Bekker

Research output: Contribution to journalArticleProfessional

Abstract

Consumer interest in fermentation has been steadily increasing over the past years. Google trends show that global search terms such as “fermentation,” “fermentation process,” as well as specific fermented foods such as “kimchi,” “kvass,” “kefir water,” among others have been growing. As a response to this, new product development based on traditional fermentation has also increased. Fermented food products across food categories such as snack foods, beverages, alternative meat, and dairy are gaining popularity across the globe.
Only a few years ago, kombucha could only be found in specialty shops, considered then to be a niche product. Now, major grocery stores display a large selection of kombucha products covering various taste profiles. In our view, kombucha has become a mainstream product in the last five years. This fermented product is no exception as consumer demand for fermented foods has been growing over the past five years, with a compound annual growth rate of about 6% in 2018 and a growth acceleration rate of 7%.
Original languageEnglish
Pages (from-to)126-128
JournalWorld of Food Ingredients
Volumeoctober/november
Publication statusPublished - 2020

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