The History and Trend of Fermented Food

The history of fermented food can be traced back to ancient civilization thousands of years ago. Ancient people used fermentation technology to store and process food, so that food could be preserved and fully utilized for a long time. Wine, vinegar, soy sauce, tofu and other foods are all made by fermentation, which has become a unique traditional food in every culture.

At present, the market trend of fermented food is diversified and healthy. People pay more and more attention to healthy diet. Fermented food is helpful to strengthen intestinal microbial community and reduce the occurrence of intestinal diseases. In addition, fermented food can also reduce the content of anti-nutrients in food and improve the taste, fragrance and nutritional value of food.

With the increasing demand for health in the market, there are more and more kinds of fermented foods, such as yogurt, fermented drinks, fermented bread, fermented vegetables and so on. The technology of fermented food has also developed rapidly, and new fermentation methods and technologies are constantly emerging, such as high-pressure assisted fermentation and freeze-drying fermentation. Therefore, fermented food is not only an ancient traditional food, but also an important part of modern healthy diet, which has broad market prospects.