Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome? The majority of fermented foods – including kefir, yoghurt, and cheese – contain thousands of live lactic acid bacteria (LAB). Several strains of LAB are well-known […]
At the start of each new year, bloggers and food writers are all abuzz about trends for the year ahead from what foods we’ll be eating to what will be trending in restaurants, bars and grocery stores. Here’s a look at five trends you’re likely to see in 2020. Fermented and forgotten foods At the […]
When it comes to snack flavors, consumers increasingly are interested in specifics. Not barbecue but Hawaiian barbecue. Not coffee but cold-brew coffee. Not berry but raspberry. “Snacking is such a varied category in and of itself,” said Julie Laughter, market manager at Fona International, Geneva, Ill. “You go from meat snacks to granola bites to […]
Kefir appears to be bucking the trend that has seen launch activity in drinking yogurts and fermented beverages remain relatively static in recent years. While kefir launch numbers are still limited globally, Innova Market Insights data indicate that they grew more than three-fold between 2011 and 2016. This is despite launches in the overall drinking […]
