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Fermented Artisanal Foods: Culinary Trend Tracking Series.
Fermentation is one of the hottest trends in culinary circles today. Coupled with an ongoing consumer interest in both artisan foods and food functionality, fermented foods that provide health benefits are appearing on restaurant menus, in farmers’ markets and high-end grocers across the country. This trend, Packaged Facts believes, will continue to grow and extend beyond the traditional enclaves of the foodies.
Fermented Artisanal Foods: Culinary Trend Tracking Series, the latest in Packaged Facts’ Culinary Trend Tracking Series, explores seven different food and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open fresh menu and packaged food opportunities related foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
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, also known as the fifth taste, 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.
The profiles in the culinary report demonstrate the opportunity-scape of the popularity of fermentation:
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