Speciality Food Magazine - May 2025

33 TRENDWATCH Sponsored by curious about what they can do to improve their mental health,” says Josh Puddle, founder of MOMO Kombucha. ISN’T SOURDOUGH SUPPOSED TO BE GREAT FOR MY GUT, TOO? Yes – so long as you’re eating the real deal. Genuine sourdough, containing only flour, water and a little salt, relies on fermentation to create its signature texture and holes throughout the dough. Those suffering with gut issues often claim that they can digest sourdough more easily than conventional bread available in supermarkets, so it’s a great everyday way to hop onto the fermented food train. WHAT’S CONSIDERED ‘FERMENTED’? Trending food and drink such as kombucha, kimchi and saurkraut are the most headline-grabbing options – and ideal for those following plant- based diets – but there are plenty of fermented dairy products too, such as aged cheeses, live yoghurt and kefir, which is available in drinkable and spoonable formats for optimum versatility. HOWABOUT FOODS FROMOVERSEAS? Asia offers up a varied larder of fermented foods, a lot of which are now trending thanks to their visibility across social media and use by chefs in cookbooks and television shows. Miso and tofu are two examples that are easy to get hold of. HOW SHOULD FERMENTED FOODS BE SERVED? “Fermented food is so versatile!” says Pat Bingley, co-founder and fromwhat you wouldmake at home. In kombucha, we’re the only brand of any scale that is raw and completely unfiltered. The vast majority are pasteurised, heavily filtered or brewed from concentrate. We’ve proved over the last six years that kombucha drinkers are willing to pay up for the real deal.” Raw and unpasteurised is also the name of the game at Eaten Alive. “Always look for raw products that need to be chilled,” says Pat. “Pasteurisation kills the texture, flavour and the amazing bacteria that created them and go on to support the consumer’s wellbeing.” WHAT ARE THE BEST PRODUCTS TO STOCK? While many shoppers across the board are aware of the health- boosting properties of fermented food and drink, it’s worth offering a few options for those less accustomed to their inherent funky flavours as well as punchy options for seasoned fermentation fans. We love MOMO Kombucha’s Elderflower Kombucha for this reason, as it’s refreshing and easy-drinking while still packing plenty of wellness points. IS IT WORTH SELLING DIY FERMENTATION KITS? While there are plenty of DIY kits on the market, without the full gamut of hygiene regulations and technology it can be tricky to ensure their absolute safety – so it might be safest to stick to commercially- produced options. FERMENTED FOODS The Life & Soul of the Pantry ORDER AT TRADE.TRACKLEMENTS.CO.UKOR CALL:01666 827044 WHY IS FERMENTED FOOD BIG NEWS IN 2025? Ever eager to add shortcuts to health to their diets, UK consumers are raving about the health benefits of fermented food and drink. Considered to offer a raft of health benefits and moreishly tasty – once you get used to the signature ‘tang’ – fermented food and drink is a boon for retailers wanting to cater to health-conscious foodies. WHAT’S HEALTHY ABOUT THEM? Proponents of fermented foods are mainly focused on the benefits fermented food and drink have in terms of gut health. By rebalancing your gut biome as a result of increasing gut biodiversity, there’s a whole host of health boosts fans can enjoy down the line such as less bloating, clearer skin and better sleep. “Traditional fermented foods are associated with a host of potential benefits, including increasing vitamin concentrations (such as folate and vitamin B12), reducing anti-nutrients (the chemicals that block the absorption of nutrients in the gut), lowering blood pressure, supporting our immunity andmay even have a calming effect on the body,” explains Dr Megan Rossi, world-leading gut health scientist and founder of Bio &Me. “Fermenting has also been shown to lower the gluten and lactose content in sourdough bread and dairy, respectively.” HOWABOUT MENTAL HEALTH? “I believe the link between gut health andmental health is having a big impact, and withmental health issues rising at an alarming rate people are becoming muchmore THE UK FERMENTED INGREDIENTS MARKET IS PREDICTED TO BE WORTH UPWARDS OF £4.5 BILLION IN 2035 SOURCE: FUTURE MARKET INSIGHTS managing director at Eaten Alive. “Fermentation opens flavours up, and alongside the acidity it makes them an amazing condiment that can stand up to other big flavours and pair amazingly with cheese or cured meats. On the flip side they can be an element of seasoning for plainer foods like rice or beans.” WHAT DO I NEED TO BE WARY OF? As with any fermented food, there’s a risk that alcohol levels might be higher than you’d initially assume. Some health experts advise that pregnant and breastfeeding women steer clear for that reason, plus without proper care and refrigeration fermented foods can turn troublesome. ANY TIPS FOR RETAILERS NEW TO FERMENTATION? “Choose authenticity,” advises Josh. “So many of the commercial fermented products are a long way Traditional fermented foods are associated with a host of potential benefits The food and drink sector is alive with excitement about fermentation