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Trend of fermented food ingredients on rise
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Tuesday, 05 September, 2023, 16 : 00 PM [IST]
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Vikas Bansal
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Someone has beautifully quoted "Fermented food ingredients are like culinary alchemy, transforming ordinary ingredients into extraordinary flavours." Fermented foods, a category of food, is appreciated and consumed worldwide in a huge quantity. These foods are made through a process called fermentation, where microorganisms such as bacteria, yeasts, or fungi breakdown the sugars or carbohydrates, resulting in the transformation of the raw ingredients and the development of unique flavours, textures, and nutritional profiles. These microorganisms often include species of bacteria like Lactobacillus and Bifidobacterium, as well as yeasts like Saccharomyces cerevisiae. While the specific ingredients can vary depending on the type of fermented food. Some common examples of fermented food ingredients include cabbage, soyabean, grains (like rice, barley, wheat), milk, fruits and vegetables, legumes, fish and seafood and tea leaves. These are just a few examples, and various fermentation techniques are used worldwide to create a diverse range of fermented foods and ingredients that are enjoyed for their distinct tastes, textures, and potential health benefits.
In India, fermentation has long been used in various traditional foods and beverages. Some well-known fermented foods in India include dosa, idli, dhokla, pickles, yogurt, and various types of chutneys. These foods not only provide distinct tastes but also offer health benefits as fermentation can enhance the nutritional value and digestibility of certain ingredients.
The demand for fermented food ingredients has been rising globally due to increased awareness of their health benefits and unique flavours. Fermented foods have been associated with improved gut health, digestion, and the promotion of a diverse microbiota. As a result, many people are incorporating fermented ingredients into their diets.
In recent years, there has been a growing interest in fermented food ingredients from different parts of the world. Traditional fermented foods from countries like South Korea (kimchi), Japan (miso, soy sauce), China (tofu, tempeh), and many European countries (sauerkraut, cheese, bread) have gained popularity internationally. These foods are now commonly available in various global markets.
Additionally, there has been an increased focus on fermentation techniques and research to develop new and innovative fermented food products. With the rise of the plant-based and vegan movements, fermented plant-based ingredients have gained attention as well. Fermented ingredients like kombucha (fermented tea), kefir (fermented milk or plant-based milk), and fermented vegetables have seen a surge in popularity.
In India, there is also a growing interest in fermented food ingredients and the preservation of traditional fermented foods. Many food startups and small-scale producers are experimenting with fermentation techniques and offering unique fermented products to cater to the evolving tastes and preferences of consumers.
Benefits of Fermented Foods:
Fermented food ingredients offer an array of health benefits. Firstly, they act as natural probiotics, providing the gut with beneficial bacteria that aid digestion and promote a healthy microbiome. Probiotics found in fermented foods have been linked to improved immune function, reduced inflammation, and enhanced nutrient absorption.
Additionally, fermented foods often have increased nutrient bioavailability, making it easier for our bodies to absorb essential vitamins and minerals. For example, fermented soy products like miso and tempeh contain higher levels of easily digestible proteins and B vitamins compared to their non-fermented counterparts.
Furthermore, fermentation can help break down anti-nutrients present in some foods, such as phytic acid, which can inhibit the absorption of minerals. Fermentation deactivates these anti-nutrients, making the nutrients more accessible to our bodies.
Common Fermented Food Ingredients:
a. Dairy-Based Fermented Ingredients:
Yogurt: Yogurt is made by fermenting milk with lactic acid bacteria, resulting in a tangy, creamy, and nutritious product. It contains probiotics and is a good source of calcium and protein.
Cheese: Various types of cheese are produced through the fermentation of milk by bacteria or moulds. Each cheese type has its unique flavour profile and characteristics.
b. Vegetable-Based Fermented Ingredients:
Sauerkraut: Sauerkraut is made by fermenting shredded cabbage with salt. The fermentation process enhances the flavour and texture, making it a popular condiment.
Kimchi: Originating from Korea, kimchi is a spicy fermented cabbage dish made with the addition of ingredients like chili peppers, garlic, and ginger. It is renowned for its complex flavours and probiotic properties.
c. Legume-Based Fermented Ingredients:
Tempeh: Tempeh is a traditional Indonesian fermented soy product. It is made by fermenting cooked soybeans with a specific type of fungus. Tempeh is a rich source of protein, vitamins, and minerals.
Miso: Miso, a staple in Japanese cuisine, is produced by fermenting soybeans with koji (a fungus) and salt. It is commonly used to make miso soup and adds a savoury umami flavour to dishes.
d. Grain-Based Fermented Ingredients:
Sourdough: Sourdough bread is made by fermenting dough using naturally occurring wild yeast and lactobacilli. The fermentation process gives the bread its distinctive tangy flavour and improved digestibility.
Idli and Dosa: Popular in South Indian cuisine, idli and dosa are made by fermenting a batter of rice and lentils. The fermentation enhances the taste, texture, and nutritional value of these dishes.
Culinary Applications and Future Trends:
Fermented food ingredients offer an extensive range of culinary applications. They can be used to add flavour, texture, and depth to dishes across various cuisines. Fermented ingredients like miso and soy sauce are used as umami-rich flavour enhancers, while yogurt and kefir are incorporated into both sweet and savoury recipes.
Furthermore, the trend of incorporating fermented food ingredients into modern cuisine is on the rise. Chefs and home cooks are experimenting with different fermentation techniques to create unique dishes. Fermentation workshops and classes are gaining popularity, allowing enthusiasts to learn about the process and experiment with various ingredients.
In the future, we can expect further exploration and incorporation of lesser-known fermented ingredients into mainstream cooking. The potential health benefits and unique flavours of fermented foods continue to captivate the culinary world, sparking innovation and creativity in the kitchen.
Conclusion:
Fermented food ingredients offer a wide range of benefits, from improved digestion and nutrient absorption to enhanced flavour profiles. They have a rich history in culinary traditions and are celebrated for their role in promoting gut health and overall well-being. Incorporating fermented ingredients into our diets can add diversity and depth to our meals while supporting a healthy gut microbiome.
As we continue to explore the vast world of fermentation, it's essential to embrace these time-honoured techniques and experiment with new flavours. Whether it's enjoying a tangy sauerkraut on a hot dog or savouring the umami goodness of miso soup, fermented food ingredients are sure to delight our taste buds and nurture our bodies for generations to come. So, why not embark on a culinary journey and unlock the wonders of fermentation in your own kitchen?
(The author is associate professor, Department of Food Technology School of Engineering & Technology, Jaipur National University, Jaipur. He can be reached at vikasbnsl@gmail.com)
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