Flavours & fragrances
A cultured F
ermented food has long been a part of the human diet, dating as far back as 5,000 BCE when the Egyptians and Sumerians used fermentation to produce bread, wine and beer. Initially these techniques were used to preserve food, improving their flavour while eliminating toxins. But fermented foods have come a long way, and today people are looking for healthy options that don’t compromise on flavour, aroma or texture.
Fermented foods are as “old as humanity”, explains Sebastien Rusu, head of brand activation at Yeo Valley, and if you look at different cultures around the world each one has its own fermentation
Ingredients Insight /
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palette
Offering a complexity of fl avours and potential health benefi ts, fermented foods – such as yoghurt, kimchi and kombucha – are seeing a rise in popularity as more and more consumers reach for their sour, tangy fl avours. Phoebe Galbraith speaks to Troy Douglas, co-founder of Nexba, Michelle Lim, kimchi business executive at CJ CheilJedang on behalf of its brand Bibigo, and Sebastien Rusu, head of brand activation at Yeo Valley, to fi nd out more about this fl avour trend and its future in the industry.
journey. From sauerkraut, kimchi and miso, to yoghurt and kombucha, each one has its own story. “Believe it or not,” says Troy Douglas, co-founder of Nexba, which produces a naturally sugar-free kombucha drink, “kombucha has actually been around for thousands of years. Legend has it that kombucha originated in China in 200 BCE during the Qin Dynasty.”
The same can be said for kimchi, a fermented food synonymous with Korean culture. “Fermented foods are not only essential in Korean cuisine, but [they] also have deep cultural and historical significance,” says Michelle Lim, kimchi business executive at CJ CheilJedang, the parent company
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