May 5th
Webinar: A Yeast Primer
10am PT/1 pm ET.

Building a Fermented Brand

Behind every fermented food or beverage is  intriguing science that creates a pleasantly tangy taste. Customers want to know all about that chemical process, right? 

No. Stop geeking out and appeal to the foodie instead.

“This is about the joy of eating, and so when you over-science me and you over-gut me, I forget the joy of eating. Remind yourself that your most important message is how pleasant, how tasty, how engaging, that's the pleasure of eating, and then you can tell me how you make that pleasure,” says Sasha Strauss, managing director at Innovation Protocol (a marketing consulting & design agency). Strauss shared his brand strategy tips in the TFA webinar Building a Fermented Brand. He stressed fermented brands need...Finish Reading

Bubbling Over: Why Kimchi Is the Fastest-Growing Fermented Veggie in America

Sales are soaring. Although kimchi only makes up 7% of the pickles and fermented vegetables category, its sales are increasing at an explosive 90% rate, according to SPINS. 

We asked three kimchi experts their thoughts on the uptick in sales: Minnie Luong, founder and CHI-EO of Chi Kitchen, JinJoo Lee, chef and Korean Food Blogger at KimchiMari, and Kheedim Oh, founder and Chief Minister of Kimchi for Mama O’s (and member of TFA’s Advisory Board). We asked them... Finish Reading

The “New Normal”for CPG Companies

Don’t expect people immediately to dump their sourdough starters and crowd restaurants when the Covid-19 pandemic is over. In a U.S. consumer trends survey, 42% of people said they plan to cook more at home post-pandemic. This news is great for Consumer Packaged Goods (CPG) brands.

From record sales to supply shortages to new safety regulations, the retail grocery business was changed dramatically by the pandemic in 2020. But CPG companies experienced phenomenal growth: sales rose over 10% — more growth in one year than in the four-year period from 2016 to 2019. Though pandemic stockpiling (fingers crossed) likely will not recur in 2021, CPG sales show no signs of...Finish Reading

Vegan Cheese Matures

Vegan cheese makers are “pushing the limits of those fermentations to create ... flavors and textures I’d previously thought impossible,” writes The New York Times food columnist Tejal Rao. She says the “new generation” of vegan cheese is surprisingly tastier than the bland, starchy, mass-produced vegan cheese...Finish Reading

Hand-Brewed Makgeolli in South Korea

A beautiful new video from Eater shows how traditional makgeolli is made by hand in South Korea. Master brewer Park Bok-soon runs Boksoondoga with her son, where they make this milky, slightly sweet, alcoholic fermented rice drink. Boksoondoga uses nuruk, a fermentation starter, said to...Finish Reading

Ugly Delicious

A unique business practice has been developed in Montana by Farmented Foods — the company ferments discarded produce from local growers to fill their jars with the likes of radish kimchi, dill sauerkraut and spicy carrot chips. The co-owners...Finish Reading

Fermented Honey Top Ingredient in 2021

Fermented honey topped the list of emerging ingredients in 2021, as presented by food industry intelligence firm Datassential at the Research Chefs Association’s RCA+ conference. Fermented honey is in the “sweet spot” (pun intended) of intersecting larger trends...Finish Reading

An Irresistible Appeal

Scientists at Caltech, using fermented juice as bait have discovered that a fruit fly can travel six million times its body length in search of food. Flies were lured by “a tantalizing cocktail of fermenting apple juice and champagne yeast  produces carbon dioxide and ethanol, which are irresistible to a fruit fly.” Scientists released buckets of...Finish Reading

News Bites

Terroir dining

Hard kombucha in VA

Plant-based yogurt & nutrition

Sesame joins the top 9

Upcycle certification

Upcoming Events

SPECIALTY FOOD ASSOCIATION, BASICS
May 4-5, ONLINE
https://www.specialtyfood.com/shows-events

FOOD SAFETY SUMMIT
May 11-13, ONLINE
https://www.food-safety.com/food-safety-summit

NATIONAL RESTAURANT ASSOCIATION SHOW
May 22-May 25, Chicago, IL

https://www.nationalrestaurantshow.com

NATURAL PRODUCTS EXPO WEST 
May 24-May 27, ONLINE
https://www.expowest.com/en/home.html

DIGITAL FOOD & BEVERAGE
June 15-16, ONLINE
https://foodandbeverage.wbresearch.com

PROBIOTA AMERICAS
June 15-17
https://www.probiotaamericas.com/live/en/page/home

PLANT BASED CONFERENCE & EXPO
June 16-17, New York, NY
http://www.plantbasedworldexpo.com

SWEET & SNACKS EXPO
June 23-25, Indianapolis, IN
https://sweetsandsnacks.com

United Fresh Convention
June 24-26, Los Angeles or ONLINE
https://www.unitedfreshshow.org/uf21

GOOD FOOD FOUNDATION MERCANTILE
June 27-28, New York, NY
https://goodfoodfdn.org/event/good-food-mercantile-nyc

38th AMERICAN CHEESE SOCIETY CONFERENCE 
July 28-30, ONLINE
https://www.cheesesociety.org/conference

 

Fermented Facts

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