Consumers’ growing interest in sour flavors bring fermented foods into the spotlight, according to T. Hasegawa USA.
Related: T. Hasegawa Expands R&D with New Division
During fermentation, microorganisms such as bacteria, yeast or mold break down a carbohydrate source, resulting in friendly bacteria and lactic acid that have a distinctive flavor, leading to multiple health benefits.
Some ideas for fermented flavors for dairy and beverages include:
-
coconut
-
Kefir
-
Mango
-
Matcha
-
Prune
-
Red currant
-
Spice cranberry
-
Wheat beer
-
Yuzu
Some ideas for fermented flavors for food include:
-
Black garlic
-
Cabbage
-
Cucumber
-
Gochujang
-
Kimchi
-
Chocolate
-
Tempeh
-
Yellow pepper
Want to know everything going on in flavor & fragrance? Sign up for P&F+'s newsletter. You can also follow along on Instagram and LinkedIn.