More than 3,500 fermented foods and beverages (milk, vegetable or fruit based) are produced worldwide, primarily in Asia, Africa and the Middle East. Fermentation is the ancient and economical art of preserving food through the action of lactic acid bacteria, yeasts and their enzymes. Fermented foods are easy to digest, nutritious and associated with significant health benefits.
Growing awareness that good nutrition is the basis for good health is creating a market for simple, traditional foods that haven’t been factory processed or dosed with man-made chemicals. At the same time there is an interest in rediscovering ancient methods of cooking and preserving foods. How did mankind cope before the invention of fridge […]