Fermented Food Development Status and Prospects

With the increasing demand for healthy food and functional food, fermented food as a kind of traditional food with rich nutrition and health benefits is gradually attracting people's attention. Currently, the market demand for fermented foods is increasing year by year, especially in Asian markets, such as Japan, Korea and China, where fermented foods have become an indispensable part of people's daily diet.

The production technology of fermented foods is also constantly innovating and improving, especially by utilizing the development of modern biotechnology, which can better control and regulate the microbial fermentation process and improve the quality and nutritional value of the products. For example, the use of probiotics and strain improvement technology can produce healthier and tastier fermented foods.

In addition, fermented foods have been widely used and promoted worldwide. For example, traditional fermented foods such as yogurt, sauerkraut, and tofu have become internationally renowned health foods, while some new types of fermented foods such as enzyme foods, fermented vegetables, and fermented fruit wines are also emerging.

Therefore, the prospect of fermented food is very broad, and there is still a lot of room for market development in the future. At the same time, fermented food production technology is also improving and innovation, will promote the continuous growth and popularization of fermented food market.