But of course as with so many health fads eating fermented foodsis nothing new. Various forms of mold, yeast, alcohol, vinegar, and fermented pastes have been cornerstones of cuisines around the world (especiallyin non-Western pantries) as long as humans have been eating. "People don't realize how much of the food they eat is fermented," says David Zilber, head of the fermentation lab at celebrated Copenhagen restaurant Noma. [more...]
Beyond fermentation, stay in-tune with the industry's latest food trends. Join the In-Sight community HERE!
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Thank you for reading, sharing and supporting In-sight in 2018! We're taking...
By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...