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Consumer Trend: Fermented Flavor Concepts

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T. Hasegawa USA curated a list of fermented flavor concepts and profiles.

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

  • Elderflower

  • 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

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