Fermented foods are derived by an anaerobic process which involves the application of natural bacteria that feeds on starch and sugar present in the food to produce lactic acid. Production of lactic acid helps in preserving the food thereby extending the shelf life of the product. Fermented foods contain necessary enzymes, Omega 3 fatty acids, probiotics and vitamin B thereby enriching the food quality and making it healthy for consumption. Fermented foods include dairy products, vegetables, health drinks, desserts, confectionery and others.
Fermented foods market has gained a niche of its own by providing unique flavors and taste to the Western palette. Fermented Foods market brings in a large diversity of new foods and flavors thereby impacting the food preferences of the consumers. Global fermented foods market is expected to grow significantly during the forecast period, driven majorly by the product innovation, taste and flavor enrichments, and growing consumer awareness about healthy diets.
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