Fermented Foods

Experts offer first estimate of live microbes in food to move towards dietary recommendations

01-Jun-2022 By Asia Sherman

A team of food science and nutrition experts has classified 18 years of dietary data to estimate the consumption of live microbes by children and adults in the United States. The end goal: to define the health benefits of dietary microbes and inform science-based...

Good Culture lands $64m Series C funding: 'Many nutrient dense, cultured food categories are on the table for innovation'

23-Feb-2022 By Mary Ellen Shoup

Good Culture, best-known for disrupting the cottage cheese category with its clean label formulation, has just secured $64m in Series C funding to drive continued expansion of its healing cultured foods platform.

Study: Diet rich in fermented foods can increase gut microbiome diversity and immune response

15-Nov-2021 By Mary Ellen Shoup

A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.

Scientists create international definition for fermented food

07-Jan-2021 By Nikki Hancocks

A team of scientists organised by ISAPP has created the first international consensus definition for fermented foods.

Kombucha sales are still growing, but velocities are declining, reports SPINS

21-Sep-2020 By Elaine Watson

US retail sales of refrigerated kombucha and other fermented beverages edged up 2.4% to $703.2m in measured channels* in the year to July 12, 2020, with dollar sales up 5.1% in the conventional (MULO) channel but down -6.1% in the natural channel, delegates...

Cleveland Kraut rebrands to Cleveland Kitchen: 'We're building a fresh, fermented foods platform'

06-Mar-2020 By Mary Ellen Shoup

Cleveland Kraut has managed to brighten the image of sauerkraut by launching fermented products that are "crunchy, delicious, and vibrant," said co-founder and CEO Drew Anderson.

PepsiCo patents co-fermented oat and dairy product with 'unique' nutritional profile

20-May-2019 By Niamh Michail

PepsiCo has patented a process to co-ferment oats and dairy milk, creating a drinkable or spoonable product with "unique" metabolites and a versatile taste profile.

Highlights from Kombuchakon 2019

Kombucha and fermented beverage sales are up 21%, but velocities are down, says SPINS

20-Apr-2019 By Elaine Watson

US retail sales of refrigerated kombucha and other fermented beverages (including hard kombucha) were up 21% to $728.8m in measured channels* in the year to February 24, 2019 driven by strong distribution gains. However, velocities were down fairly sharply,...