Flavours & fragrances
bacteria and yeast. The bacteria consume the sugar, creating all kinds of positive, good-for-you molecules and a distinctive kombucha taste.”
For Douglas and his co-founder Drew Bilbe, the inspiration for Nexba struck when they were laying on Nexpa beach in Mexico in 2010, dreaming of a sugar-free alternative to homemade iced tea without losing its amazing taste. Fast forward to today, and the drink is Australia’s favourite naturally sugar-free brand and is making waves in the UK, Europe and Korea. “So far, Nexba has removed over six billion grams of sugar from global diets,” adds Douglas. Made from oolong tea leaves and living SCOBY (symbiotic culture of bacteria and yeast), Nexba brews it’s Kombucha the “old-school” way to ensure the best flavour. “Specially built to survive the journey from mouth to gut, you can trust that our crafted kombucha will fiercely champion your gut health,” he adds. With plenty of antioxidants and B vitamins, the fermented drink also supports the body’s liver to eliminate toxins and boost energy. Kombucha is not the only fermented option with added health benefits, as Lim and Rusu are both quick to add. “Yoghurt has a very good protein content,” says Rusu. Naturally lower in sugar and full of bacteria, it works both as a probiotic and a source of calcium. Additionally, according to Lim, “kimchi is known as a functional food that exhibits various health benefits through its main ingredients of vegetables, various seasonings and the fermented by-products generated during the fermentation process, [such as] lactic acid bacteria.” As she goes on to explain, kimchi was named as one of the top five health foods by Health, a US-based magazine. “Kimchi was selected because it is rich in minerals such as vitamin B1, vitamin B2, calcium and potassium, as well as fibre and lactic acid bacteria.” Health benefits are not the only attraction of fermented foods of course, rather it’s their unique and often sour flavour. Lim sums it up best with her description of kimchi: “Crunch texture, complex taste, tangy flavour.” Its distinct flavour is due to the pickling and fermenting process, and kimchi provides a crunchy and complex taste that is often missing in other pickled foods, continues Lim. It is also an extremely versatile fermented product, as kimchi can be eaten on its own, as a side dish or used as an ingredient to create Korean dishes such as kimchi fried rice, kimchi stew or kimchi pancake. More recently, adds Lim, it has started to be incorporated in Western food and fusion menu items; for example, kimchi toasties, kimchi chili fries and kimchi burgers. The tangy flavour that is so intrinsic to fermentation, as Rusu points out, is thanks to the bacteria doing their job, feeding on sugar and creating
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a lot of acidity that leads to that tangy taste. “By combining the right types of bacteria, you can vary the taste a lot,” he says. “We did a lot of work in trying to optimise the taste and the texture of our yoghurts and I think one of our best products is the natural whole milk yoghurt. It’s so versatile and has a little bit tangy, but still a very mild malt flavour to it.” Yeo Valley has a range of flavours in its products, including a kefir that, Rusu says, maintains a lot of the benefits found in traditionally made kefir, but is much less fizzy and sour to suit the modern consumers palate.
Flavour that fizzes
As the least sour option so far mentioned, kombucha has a lot to offer flavour-wise too. Dubbed as “seriously delicious” by Douglas, he explains why so many people love the drink with flavour varieties from mango, elderflower and lemon, to apple, pear and ginger. “It tastes great, it’s got the fizziness you love, but is also chock-full of nutrients, antioxidants and probiotics.” With fermented foods and drinks on the rise across the global market, this demand will only continue to grow; meaning retailers and food manufacturers alike will have to step up. For Western staples like yoghurt, this interest will only secure the food’s place in a balanced diet. For products like kimchi and kombucha, the rising awareness and interest will hopefully result in greater distribution across the US and European markets.
Lim agrees, adding that, while kimchi is a staple in Korea, Bibigo has its sights set on cementing this tasty food dish in “everyday meals for European consumers”, who are increasingly seeking out complex flavours and textures. “Kombucha, kefir, fermented foods, nootropics and natural energy drinks are all part of the growing wave of products driving growth and providing solutions,” concludes Douglas. The future of food looks to be fermented. ●
Top 5
Kimchi was identified as one of the world’s healthiest foods.
Health Magazine 59
In a pickle? Fermented foods offer a unique taste, long shelf life and potential health benefits.
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