DUBLIN, Sept. 23, 2014 /PRNewswire/ -- Research and Markets has announced the addition of the "Fermented Artisanal Foods: Culinary Trend Tracking Series" report to their offering.
Interest in savory fermented foods is growing alongside appreciation for naturally healthy functional foods and of hand-crafted foods prepared with artisan technique and pride. This helps explain the growing penchant for fish sauce and shrimp paste and for tempeh as a more flavorful kin of tofu.
As an important component of this trend, consumers are seeking out probiotically beneficial foods as health and wellness becomes a much bigger driver in American food consumption trends. Kimchi, miso made from unpasteurized soy, and naturally fermented pickles are examples of ancient foods that provide this type of probiotic benefit. Small-batch whiskey rounds out the food and beverages explored in this latest food trend research report, Fermented Artisanal Foods: Culinary Trend Tracking Series.
The various products in this report all represent culturally embedded and seemingly timeless care and devotion in preparing artisanal foods. A desire to consume historically rich fermented foods, drawing on the ancient preservation methods that were the genesis of such fermentation, deepens the bond that the consumer has with these dishes. In this issue, we look at artisanal, fermented foods that can trigger new food development concepts and propel category leadership.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods like craft pickles and small-batch whiskey are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness.
The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
This new new report explores seven different food and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Key Topics Covered:
- Profile: Kimchi: Spicy, Authentic, Fermented Food Delivers
- Profile: Craft Pickling: Flavor Drawn and Food Preserved
- Profile: Fermented Preparations: Asian Fish Sauce and Dried Shrimp and Shrimp Paste
- Profile: Whiskey Goes Small: Whiskey Benefits From Easing Laws, Small-batch Appreciation
- Profile: Japanese Miso and Tempeh: Fermented Soy Products Leverage Adaptability
For more information visit http://www.researchandmarkets.com/research/ssh3wf/fermented
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SOURCE Research and Markets