While most consumers (and CPG companies) are familiar with fermentation in a broad sense, the idea of using the technology to produce specific ingredients is still pretty new. Fermented foods like sauerkraut or kimchi not only add flavor to dishes, but they are naturally preserved. Industry has developed a twist on this concept by creating natural preservatives with flavoring capabilities using fermentation methods.
This digital magazine goes below the frothy surface to explore a breadth of fermentation applications and ingredients, drilling down on sweeteners, animal-free proteins, and strategies to bring fermented food technologies to scale. | 
