TREND: Fermented Foods Under the Spotlight

Food and nutrition

Published on 27 February 2020
by Isabelle Huot

While fermentation was once used simply for preserving food, it is now all the rage. Miso, kombucha, kimchi, and tempeh are more popular than ever.


Certain foods are fermented by natural or added bacteria. Such foods include kimchi, sauerkraut, yogurt and natto. Others are fermented by mould (tempeh, blue cheese and sake), by a combination of bacteria and yeast (kefir and kombucha) or finally, by yeast only (wine and beer). The taste and texture of fermented foods are completely different from unfermented foods.


Fermentation and Health

While the consumption of fermented foods appears to have a positive effect on intestinal health and the immune system, more research is needed to back up these claims. Plus factor: pre-digestion by bacteria makes food more digestible (lactose, for example, becomes easier to digest). Fermentation increases the bioavailability of certain nutrients in food and generates bioactive by-products (antioxidants, anti-inflammatory molecules and immune system modulators). Interested in trying them out?


Isabelle Huot
Doctor in nutrition