The power of fermented foods: Levers for healthier and sustainable nutrition

We are witnessing a rebirth of fermentation

For thousands of years, people across the globe have been engaging in the age-old practice of fermenting local plant and animal raw materials. Initially, the primary purpose of fermentation was to ensure the preservation of these materials, a crucial factor for the survival of nomadic communities. However, in modern times, the focus has shifted towards the desirable textural qualities, health benefits, and taste enhancements associated with fermentation. From supermarket shelves conquered by kimchi, kombucha and co, to star chefs experimenting with the tongue-twisting delights of fermentation that give their best dishes a sour, umami-like taste – fermentation is undoubtedly in vogue. This trend comes in handy as fermented foods hold an untapped potential for innovation.
Scientists are not only conducting experiments on fermentation technologies to secure vital food supply during the early stages of Mars colonization (1), but also on Earth, the increased adoption of these technologies could serve as an elegant solution to address significant challenges concerning public health and the sustainability of contemporary diets and food systems.

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