Fermented foods
Kristie Tanner
How can bacteria turn something liquid, like milk, into something solid, like yogurt?
In a world in which the gut microbiome and its relationship with human health is a hot topic, fermented foods are becoming increasingly popular, with consumption increasing 149% in 2018 according to FORBES. But fermented foods are not just associated with a healthier gut: fermentation can also create flavors that cannot be accomplished any other way. According to the Rockefeller University, “fermentation is a culinary exploitation of a microbial system”. Even more, fermented foods are rich in nutrients, have a longer shelf-life, and display unique textures and organoleptic properties. Nevertheless, fermented foods must be manufactured and stored in a controlled environment to ensure safety, quality and constant organoleptic properties in the final product. Fermented foods are associated with multiple sustainable development goals.