Fermentation is Not a Trend
Fermentation intersects several major food movements – it’s natural, artisanal, sustainable, innovative, functional, global, flavorful and healthy. Now is an ideal time in the food market for...
View ArticleExploring Fermentation & Health with David Zilber
We cannot write-off pasteurized ferments as the dead, less healthy cousin to its unpasteurized, live relative. All fermented foods provide health benefits, pasteurized or not. We also need to avoid...
View ArticleBringing Injera to U.S. Diners
A California-based Ethiopian chef is making some creative takeout offerings. Serkaddis Alemu of Santa Barbara Ethiopian restaurant Petit Valentien now sells DIY injera kits, for customers to create...
View ArticleElectric Kombucha
In the last few years, entrepreneurial scientists have found creative uses for the kombucha SCOBY mother used to make new products. The latest: using SCOBY as a malleable surface to print circuit...
View ArticleSan-J “Aims to Make the U.S. a Fermentation Destination”
San-J Tamari brings a unique twist in the U.S. to Asian sauces. Tamari, a byproduct of miso paste production, is a smaller subcategory of soy sauce. Tamari is made strictly from soybeans rather than...
View ArticleJapan Turns to Fermented Foods for Food Waste Solution
In Japan, more and more food producers are turning to fermentation as a cost-effective and nutritious way to give new life to food waste. It comes at a critical time, as the Japanese government has...
View ArticleSourdough Fermentation & Gut Health
Sourdough is being researched for its effectiveness in helping people with celiac disease and gluten sensitivities. Charlene Van Buiten, PhD, an assistant professor of food science and human nutrition...
View ArticleFermenting Cacao Enhances Health Benefits
Fermenting cacao beans to make chocolate decreases the amount of healthy antioxidants polyphenol by as much as 18%. So shouldn’t chocolate made from unfermented cacao beans increase the health...
View ArticleFDA: Pickles & Yogurt “Unhealthy”?
Pickle and yogurt brands are speaking out against new labeling rules proposed by the U.S. Food and Drug Administration. The FDA’s new guidelines say some brands of the fermented products cannot be...
View ArticleFermented Foods No. 1 for 6th Year
Fermented foods take the top spot in Today’s Dietitian annual list of superfoods for the 6th year in a row. Registered Dietitian Nutritionists (RDNs) were polled by Today’s Dietitian and Pollock...
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