Fermented foods
Speaking of fermented…
From kombucha to kimchi, sourdough to sauerkraut, fermented foods are more than just a fad. Fuelled by their perceived healthiness – fermented foods are believed
to be easily digestible – and naturalness, consumers see fermented foods as being traditional while offering exciting and exotic new flavours.
According to Innova Market Insights, emerging categories include chocolate and tea. For premium chocolate brands in particular, a gentle or a double fermentation process means bringing out the subtle flavour notes of the cacao.
French brand Itakuja has a double fermented dark chocolate with 55% cacao that can be used for ice cream, pastry ganaches, drinks and sauces. Meanwhile kombucha can be an easy healthy addition to iced teas.