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Fermentation Gains Favor As Consumers Seek “Cleanly” Processed Specialty Foods

September 1, 2014: 12:00 AM EST
Foodies, nutritionists and others disdain industrial “processed foods” because of their salt, fat, sugar and chemical ingredient content. But a more ancient form of food processing, preserving and flavoring – fermentation – has caught their attention. Using microbes like yeast and lactic acid bacteria, fermentation dovetails with some major market trends: natural, minimally processed, few ingredients and healthful. Fermentation is being used to create a wide variety of specialty, craft and artisan foods, including yogurt, beer, cheese, kimchi, etc.
David Despain, "The New Fermented Food Culture", Institute of Food Technologists, September 01, 2014, © Institute of Food Technologists
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