Global demand for more sustainable/healthy protein sources (vs. red meat) have driven the market growth of Plant-Base Meat Alternatives (PBMA). However, developing products that replicate red meat’s unique flavors, aromas and textures has been challenging for many producers. A group of researchers set out to determine if fermented onions, chives …
“Low and No” – A Trend in Beer
Low- and no-alcohol (NA) beers are a unique and growing trend in the alcoholic fermented beverages industry. An article from Forbes Magazine tracked the rise in consumption of these products during the “Dry January” period. The article states that in 2019 only 5% of Dry January participants drank NA beers …
Positive Microbiome Diversity Impacts from Fermented-Food Diets
Scientists, academics and researchers at Stanford University recently set out to investigate the effects of high fermented food diets on human gut microbiome diversity. In addition, these researchers wanted to directly compare these impacts to high fiber diets (non fermented foods). During the study, 36 healthy adults were randomly assigned …
Botanically Speaking, Garlic is a Vegetable
One important category of fermented foods is fermented vegetables. When we think of fermented vegetable products, we often think of kimchi, pickles, and sauerkraut but one interesting food in this category is fermented garlic (Allium sativum). Check out this recipe for fermenting garlic at home. Garlic is known for its …
Fermentation and Meat Alternatives
Fermentation has been used for millennia to improve the quality of food. As we will learn in class, fermentation can extend the shelf life of foods, improve taste (although taste improvement is subjective), and increase bioavailability of vitamins and other nutrients. Over the past several years, there has been increased …