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Fermentation, a force of nature – digital magazine

Fermentation, a force of nature – digital magazine

Download this digital magazine to learn how fermentation is fueling functional foods and beverages.

For a while, fermentation fell out of practice in favor of modern technologies and conveniences. But now, in the world of foods, beverages and nutrition circa 2019, traditional-style fermented foods are seeing an unrivaled comeback. Yogurt, kefir, kombucha, kimchi, sauerkraut, tempeh and other fermented foods ranked among the top superfoods for 2018, according to a Today’s Dietitian survey of registered dietitians. In today’s market, this fermentation comeback is especially well timed in that the process can help meet the demand for sustainable and environmentally friendly products.

Consumers around the world are demanding products that support health and are also naturally and sustainably produced. Fermentation lies at the center of both demands and companies are taking advantage of this wave to provide new and creative products. 

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