Speciality Food - October 2025

10 @specialityfood I t wasn’t long ago that fermentation was something chefs whispered about in Copenhagen labs, or a curiosity tucked away in the ‘world-food’ aisles of Asian supermarkets – where packets of kimchi sat quietly bubbling away. Now, foodies talk proudly about their alive Kilner jars filled with home-made sauerkraut or fiery kimchi. Fermentation has moved from niche to mainstream, riding the twin waves of health and flavour. The health angle is impossible to ignore. Post-Covid, gut health and immunity have become front- of-mind for consumers. Fermented foods carry a functional halo – it’s tough to resist sauerkraut, kefir, or kombucha when they feel alive, wholesome, and purposeful. The global fermented foods and beverages market is projected to grow from just over £300 billion today to more than £430 billion in the next five years. In the UK, growth is even stronger, fuelled by plant-based demand, premiumisation, and wellness awareness. Chefs, naturally, were ahead of the curve. Fermentation has become a language of flavour in Britain’s most inventive kitchens. Stuart Ralston in Edinburgh experiments with barley and chickpea misos – reinventing them in veloutés, glazes, and even ice creams. In Soho, Ramael Scully runs his restaurant as if it were a fermentation lab, using pickles and fermented condiments to transform the everyday into the extraordinary. And just around the corner, at Dram in Soho, miso has invaded breakfast – scrambled eggs aren’t just scrambled eggs: they’re served on sourdough with a miso butter that adds richness and surprise to your first meal of the day. That must be the definition of a deliciously healthy breakfast if ever there was one. Fermentation’s rise isn’t limited to pro kitchens – it’s thriving at home, too. All you really need is a sterilised jar, salt… and patience. The TikTok generation has made ferments as mainstream as avocado toast, with bubbling jars, kimchi tutorials, and sauerkraut hacks OLIVER LLOYD CONSULTANT “Fermentation nation” flooding feeds. There is a real opportunity for those retailers who are selling quality vegetables to champion this trend and encourage their customers to preserve and enrich the best of British seasonal veg, particularly as we look towards the arrival of winter. Retailers are also increasingly spoiled for choice when it comes to offering a pre-made ferment. Brands like The Cultured Collective specialise in premium, unpasteurised kimchi and sauerkraut. Their approach is rooted in traditional processing methods and authentic recipes, producing fresh, live ferments that remain vibrant and full of flavour. They seem genuinely committed to helping more people incorporate fermented foods into their diets, not just for the taste, but for the gut health benefits they provide. Kombucha, too, has become ubiquitous across UK retailers – and it’s evolving fast. The UK kombucha market is worth well over £150 million today and is forecast to more than triple within the next decade. No longer just a “health drink,” kombucha is being redefined for mass appeal. Loads of interesting brands are elevating the category and creating unique flavours, from Norfolk-based Oichi to Boo Chi with their fresh strawberry and Korean ginseng mixes. There are also home brewing kits emerging from brands like Bruusta. Their sleek home brewing kit removes all the intimidation from kombucha – no messy SCOBYs, no explosions, no guesswork. Miso is also enjoying a quiet revolution in the UK. Once confined to Japanese restaurants or tucked on the bottom shelf of Asian grocers, it’s now appearing everywhere from food trucks to delicate dining tasting menus. Its appeal is obvious: just three simple ingredients – soybeans, salt, and koji – yet the flavour is endlessly deep and versatile. Foodies are stirring it into soups, salad dressings, and even pasta sauces as a healthier, natural alternative to stock cubes. At food shows, I’ve even come across miso used in caramels and ice creams, proving its potential goes far beyond a comforting bowl of miso soup. So, what does this ferment craze tell retailers? The opportunity is ripe. Consumers want health wrapped in indulgence. They’re drawn to products with provenance, ritual, and story – plus shelf appeal. Kombucha is already standing tall in fridges, but there’s room to expand into kefir, miso, kimchi, tempeh, and more niche ferments. Kombucha is already standing tall in fridges, but there's room to expand intokefir,miso, kimchi, tempeh, andmore niche ferments Steep rise in food and drink inflation predicted The Food & Drink Federation has updated its predictions around food and drink inflation for the remainder of 2025, stating that it will rise to 5.7% – a jump from its most recent forecast of 4.8%. Data has shown that food and drink inflation has risen higher than overall UK prices, at 37%. The sectors experiencing the steepest rise are milk (46%), sugar (56%), cheese (31%) and flour (19%). The FDF stated that rising production costs have played their role in the increase in inflation – for example, agricultural commodity prices rose 51% and UK gas prices quadrupled between 2020-2023 – but the continued rise is down to Government regulation and policy decisions including changes to employer National Insurance Contributions (which costs the food and drink sector £410m a year) and the Extended Producer Responsibility (EPR) packaging tax (costing £1.1bn). Together these factors are bringing UK food inflation far above our European neighbours –while the UK's sits at 4.9%, food inflation in France is 1.8%, Germany is 2.7% and Spain is 2.8%. Dr Liliana Danila, lead economist at The Food and Drink Federation said, “Food and drink inflation has been climbing steadily all year, with no sign of easing. Looking at the longer-termpicture, today’s prices are steeper than anything in recent decades. The five-year average is running at more than double the rate seen between 1990-2010. “Inflationary spikes between 2020 and 2023 were driven by geopolitical shocks which created supply chain disruptions and sharp rises in energy and raw ingredients. Withmost of these costs now stabilised, this new inflation surge is fuelled by the financial impact of domestic policies, now trickling down to supermarket shelves.” Stockup for 2026. 300exciting product ideas for independent retailers For more information contact: louise.barnes@artichokehq.com 01206 508629 Gen Z demonstrating entrepreneurial spirit According to organisers of the Small Business Saturday campaign, Gen Z is more likely to consider running their own business than older generations – presenting a valuable economic opportunity. Joint research conducted by Small Business Saturday UK and American Express found that 71% of individuals aged 18-24 are interested in running their own business, compared with 56% of 35-44-year-olds and 27% of 45-54-year-olds. 31% of Gen Z told researchers that running their own business is a closely-held dream. A separate piece of Amex research released earlier in 2025 found that many individuals in this generation considered themselves to have the skills necessary to run their own business. 87% are confident in their collaboration skills, 82% in their innovative thinking, and 80% in their leadership skills. Michelle Ovens CBE, Director of Small Business Saturday UK, said, “It is extremely encouraging to see this trend of entrepreneurial ambition among young people, as they have huge potential for innovation and could power the UK’s economic growth through starting their own businesses. [Our work] is all about supporting our nation’s small businesses. During the campaign season and beyond, we need to empower everyone on their journey in entrepreneurship, no matter their age or circumstances.” Dan Edelman of American Express, said, “Gen Z’s appetite to set up by themselves is heartening as they are vital to ensuring small businesses continue to thrive into the future.”