Fermented Foods: Natural Potential for Traditional Processes
Innova Market Insights showcases fermented foods at SupplySide West
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.