Food & beverage launches that claim to use a fermentation process, have grown at a CAGR of 29% from 2011 to 2015. Drivers of fermented foods are: health, indulgence, tradition and clear label.
Fermentation is natural and easier to understand than modern food processes, which can be perceived to be artificial. 29% of US consumers considers “natural” as the most important factor when buying table & cooking sauces.
The rise of fermented foods will be just one of the areas addressed by Innova Market Insights at this year’s SupplySide West, where the market research company will also present exciting new data on trends in sports nutrition.