Fermented foods - statistics & facts
Fermented foods have been around for thousands of years and are still an important part of the cuisine in many cultures. Originally, fermentation was used mainly as a way to preserve fresh food but has been embraced in recent years for the probiotic benefits that come with it. Foods such as kimchi, sauerkraut, tofu, sourdough bread, yogurt, and soy sauce are all traditionally fermented.
There are two main types of fermentation, lactic acid fermentation, and alcoholic fermentation. The first, also known as lacto-fermentation, is responsible for foods such as sauerkraut when bacteria break down the sugar and turns it into lactic acid. Alcoholic fermentation is the breakdown of sugars by yeast, which is then converted into alcohol. By 2032, the global fermented food market is forecast to reach over 989 billion U.S. dollars.
There are two main types of fermentation, lactic acid fermentation, and alcoholic fermentation. The first, also known as lacto-fermentation, is responsible for foods such as sauerkraut when bacteria break down the sugar and turns it into lactic acid. Alcoholic fermentation is the breakdown of sugars by yeast, which is then converted into alcohol. By 2032, the global fermented food market is forecast to reach over 989 billion U.S. dollars.
