August 21, 2014 - Blog
Interest in savory fermented foods is growing alongside appreciation for naturally healthy functional foods and of hand-crafted foods prepared with artisan technique and pride, according to a new report from Packaged Facts.
This heightened interests helps explain the growing penchant for fish sauce and shrimp paste and for tempeh as a more flavorful kin of tofu. As an important component of this trend, consumers are seeking out probiotically beneficial foods as health and wellness becomes a much bigger driver in U.S. food consumption trends.
According to the “Fermented Artisanal Foods: Culinary Trend Tracking Series" report, 53 percent of consumers seek out bolder flavors. This statistic has played out well for fermented foods that have found a rising tide of popularity due to the convergence of this desire for spicier, bolder flavors and a growing focus on global foods that represent authentic preparations.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Increasing demand for specialized flavors and consumers’ desire to connect their food to a time and place have paved the way for a reintroduction of specialty fermented foods in the market, both retail and foodservice. High-volume manufacturers are either reformulating foods to bring back that special flavor or simply reminding their customers of the traditional processes used to create their products, despite the mass volumes they achieve.
Still hungry for more about fermented foods? Check out the article “Fermentation—An Old Process Made New"by contributing editor Rachel Zemser, CSC.
Interest in savory fermented foods is growing alongside appreciation for naturally healthy functional foods and of hand-crafted foods prepared with artisan technique and pride, according to a new report from Packaged Facts.
This heightened interests helps explain the growing penchant for fish sauce and shrimp paste and for tempeh as a more flavorful kin of tofu. As an important component of this trend, consumers are seeking out probiotically beneficial foods as health and wellness becomes a much bigger driver in U.S. food consumption trends.
According to the “Fermented Artisanal Foods: Culinary Trend Tracking Series" report, 53 percent of consumers seek out bolder flavors. This statistic has played out well for fermented foods that have found a rising tide of popularity due to the convergence of this desire for spicier, bolder flavors and a growing focus on global foods that represent authentic preparations.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Increasing demand for specialized flavors and consumers’ desire to connect their food to a time and place have paved the way for a reintroduction of specialty fermented foods in the market, both retail and foodservice. High-volume manufacturers are either reformulating foods to bring back that special flavor or simply reminding their customers of the traditional processes used to create their products, despite the mass volumes they achieve.
Still hungry for more about fermented foods? Check out the article “Fermentation—An Old Process Made New"by contributing editor Rachel Zemser, CSC.
