Fisheries support about 3.3 billion people with protein. This makes their industry a key target for sustainable agriculture efforts as the growth of the aquaculture market is expected to surpass poultry in the global protein supply chain by the end of this year. Canada, the EU, the FAO, and New Zealand are just a few of the governments and agencies that have provided guidelines and programs to support the efforts of sustainable farm fishing. Despite this growth support, aquatic farmers are facing challenges with the aquafeed supply and are on the hunt for alternative options.

One way the fishing industry may become more sustainable could be by pivoting away from traditional fishmeal to plant-based options for raising carnivorous fish. The high fiber content and lower digestibility of plant material has restricted its application in fish feed for some time, however, research in Portugal highlights the possibility of using these unconventional ingredients as protein sources after fermentation with the fungus Aspergillus niger. A related fungus, Aspergillus ibericus, has also been studied for its fermentative ability to increase the nutritional quality and subsequent growth performance of sea bass using agro-industrial byproducts. Not all research in this area utilizes fungi- lactic acid bacteria are finding uses in this segment as well by promoting long-term gut health in Salmon with diets containing fermented, cost-effective plant meal.

Achieving sustainable farming is a cross functional effort involving farmers, food processors, researchers, waste management, NGOs, retailers, and consumers. Where else do you see fermentation supporting sustainable food production?

A notable trend in developing fermented food products is using lactic acid fermentation to enhance fruit-based offerings’ nutritional value and sensory attributes. Recent studies have demonstrated how lactic acid bacteria (LAB), including Lactiplantibacillus plantarum, Lactobacillus acidophilus, and Lacticaseibacillus rhamnosus, can significantly alter black chokeberry (Aronia melanocarpa) juice.

This fermentation process improves the phenolic profile by increasing the concentration of bioactive compounds such as cinnamic acid, rutin, and cyanidin-3-O-rutinoside and boosts antioxidant activities. Notably, the radical scavenging capacities measured by DPPH and ABTS assays increase following fermentation, indicating a more significant antioxidant potential. Additionally, fermentation effectively reduces undesirable off-flavors while introducing more appealing ethereal notes, enhancing consumer appeal.

Similar fermentation strategies have shown promise in improving the bioaccessibility of fucoxanthin from microalgae, increasing antioxidant capacity in fermented Rosa rugosa, and enhancing the release of phenolic compounds and short-chain fatty acids during the colonic fermentation of seaweeds. These studies show the promising potential impact of fermentation to reveal health-boosting compounds hidden within a variety of food matrices and to improve the utilization of the known ones by the gut. By harnessing this age-old process, we unlock enhanced nutrition and wellness potential, proving that fermentation is still a game-changer in food production and future research.

The implications of this trend are significant. Future research in fermentation science could further explore optimizing strains and fermentation conditions to maximize health benefits. These approaches could also be extended beyond chokeberry juice to other polyphenol-rich fruits, investigating how LAB can be used to personalize bioactive compound profiles aimed at specific health outcomes. This could pave the way for personalized functional beverages that support overall wellness, address particular health conditions, such as metabolic disorders or gut health, and lead to personalized diets for people with specific needs.

With an increase in consumer interest in no-low alcohol beverages, there has been a boon in product availability, with the quality of these new no-low beers improving significantly thanks to commercially available & novel no-low alcohol producing yeast strains. Some of the more well-known species are Saccharomyces cerevisiae var. chevalieri or Zygosaccharomyces lentus, with many others showing promise in producing complexity and desired traits to mimic specific beer styles. Interestingly, other fermented products such as sourdough have promise to be a source of over 50 different yeasts that show potential for no-low alcohol beer production. These specific yeast strains cannot ferment maltose, the primary sugar in wort, which leaves some leftover sugar in the final product despite grain bill adjustments. This means that there are food safety concerns in non-alcohol beer production using these methods, although this can be mitigated by pH adjustments and pasteurization/sterilization.

Alcohol plays a major part in the mouthfeel and overall complexity of beer, as esters, which contribute to the flavor and aroma profile, are produced by alcohol’s reaction with the organic acids that are in the wort. Different esters contribute different fruity flavors to beer and can be manipulated by adjustments to the grain bill and yeast used. Further research is needed to improve the flavor and overall quality of these beers, but the research into and commercial release of these yeast strains mean that the no-low alcohol beer industry is seeing major growth and is here to stay.

What are your thoughts on these products? Do you purchase no-low alcohol beer?

Recent reports from the American Pet Products Association have shown year-over-year double digit growth in the pet food industry. To support an estimated 50% sales increase by 2030, the industry will need to be agile and keep up with demand by adopting new technologies, formulations, and manufacturing strategies. When we talk about fermented foods, we rarely touch on how these products can be destined to help animals, but the rapid growth in this market sector has seen a slew of new research in fermented ingredients for the benefit of our four legged friends around the globe. Here are just a few examples:

• Researchers at Kansas State University have been looking at adding more nutritional value with corn fermented protein as an offshoot of ethanol production in dog and cat feed.
• Canadian researchers at the University of Saskatchewan have demonstrated several positive aspects of fermenting pea starch with Torula yeast including increased palatability over unfermented starch.
• A group from the National Institute of Animal Science in South Korea has looked into fermented oats in combination with other sustainable raw materials with favorable results.

What are your thoughts on using fermented materials or their byproducts in pet food? Does the scoop of kibble you feed your pet already contain fermented ingredients?

Typically, when you think of fermented foods you think of common items such as yogurt, wine, beer or cheese. This fermentation process is used to develop flavor or the functionality of products through microbial anaerobic digestion. There is also precision fermentation which uses microorganisms to product specific functional ingredients. This process is used to ferment rennet for cheese or can be used to make specific proteins. Using precision fermentation food technologists can create dairy free whey protein products.

In early 2024, the company Imagindairy received approval for animal free dairy whey proteins. This allows for development of a broader food ecosystem as proteins can can be developed form microorganisms instead of animal sources. With the development of different proteins through process fermentation greater opportunities can be created for food sources. This process also allows for ingredients to be produced sustainability that can fill functionality roles. This is incredibly important as the demand for dietary protein is expected to increase. Precision fermentation has the opportunity to advance how proteins are developed. However as these proteins continue to be developed there is an opportunity because not all food regulations approve the use of precision fermentation derived ingredients. The products are Generally Regarded As Safe (GRAS) which triggers the Food and Drug Administration (FDA) to provide a “No questions” letter, however these proteins are not approved by the European Food Safety Authority. Which argues the question are they safe?

The general population has become enamored with the idea of consuming probiotic foods, otherwise referred to as functional foods, and this area of the market is expected to continue growing[1,2,3]. Microorganisms that are involved in the production of these foods have been studied to define their probiotic effects in humans[4]. A common classification of these organisms is lactic acid bacteria (LAB). One common product where LAB are used is kimchi, a form of fermented cabbage[1,2,3,4,5]. Exports of kimchi from Korea to the United States have risen steadily since 2007, showing an upward trend of consumption for this probiotic product (visualized here)[6]. Through which processes could probiotic foods such as kimchi benefit human health? The LAB used in kimchi production have been studied, and researchers have found that consumption of these bacteria can show beneficial effects in humans[7]. Specifically, research has been conducted to determine probiotic effects on metabolism and obesity-related weight loss[8,9,10]. So how can these findings be leveraged in food production? By confirming that certain LAB strains show the inhibition of adipocyte growth from in vitro human cell studies[5] to clinical human trials[11], researchers identify novel kimchi starter organisms that could be used by production companies in place of traditional strains.

This post is updated from 2022, as it still in the news. See recent discussions of this topic here, here, and here

You have likely seen headlines that both claim the benefits of moderate drinking (i.e., here) and that no levels of drinking is safe (i.e., here). So how can these different outcomes be reconciled? Several public health advocates (Harvard School of Public Health, Mayo Clinic, US Centers for Disease Control) have put together websites outlining the risk to benefit calculus of alcohol consumption. For many people, the added risks of cancer as a result of even moderate alcohol consumption may outweigh cardiovascular or other potential health benefits. This was the main consensus of the large meta-analysis that was published in the Lancet, a prestigious British medical journal, which lead to recent pronouncements from the World Health Federation and other major health agencies. So, what should an informed consumer do with this information? Perhaps the best advice is to recognize that alcohol consumption is one of the many risk-associated behaviors that must be navigated when it comes to our overall health and wellbeing.