From the data point of view, dairy products are the most related to the fermentation of new products on the market. 15%，是所有发酵产品当中占比最大的。 Comparing dairy products with other fermentation-related new products, its body weight accounts for 15%, which is the largest proportion of all fermentation products. Although dairy fermentation is relatively mature, under its subdivisions, new products have also emerged in recent years, such as the growth of efir. This means that more and more consumers want to experience different flavors, and that dairy products can bring more health benefits.
2%。 Condiments are only 2% of the currently fermented new products . But in this we can also find some of its hot spots, such as miso. It is based on soybeans, fermented by adding salt and different species. In Japan, miso is the most popular seasoning. It can be used as soup, cooked with meat, or used as a hot pot soup base. And experiments from Nagasaki University in Japan have confirmed that eating monks for a long time can reduce the risk of cancer. Miso is now gaining popularity throughout the Asia-Pacific region. In the field of traditional yeast fermentation, sourdough has begun to emerge as a new category, and the growth rate of new products is very high. Why think of sourdough fermentation? Because the fermentation process of sourdough is a very natural process, the blood sugar index will not increase very quickly after the human body consumes the bread made from sourdough fermentation. In addition, during the fermentation process, it can break down the wheat protein in the dough into amino acids. Some people who are allergic to wheat can use sourdough products without any burden.
The many advantages of fermented foods make it recognized by consumers
20%以上的速度在增长。 In the past three years, new products that use fermentation as a processing method have been growing at a rate of more than 20% each year . This means that consumers worldwide are increasingly welcoming and recognizing fermented products. Fermentation can give products more beautiful appearance and beautiful taste. In research, DuPont found that by fermenting fruit and vegetable products, they can maintain bright and beautiful colors, and they can also maintain long-term fresh colors after being made into beverages. Fruit and vegetable fermentation products are added to the dough, and the cakes and breads made from this dough will have bright and natural colors of fruits and vegetables. In addition to color, fermentation can also provide a very delicious taste. During the low-temperature and long-term fermentation of ham, the microorganisms will break down the protein in the ham, making it emit a very tempting thing that we can't give in normal cooking. Fragrance and taste.
In addition to color and taste, the most important fermentation products can also provide consumers with a lot of health benefits. B族维生素，B族维生素不能人体合成，但是对维持人体的新陈代谢是非常重要的，长期食用发酵食品的人可以保持健康的状态；另外通过发酵也会产生有机酸，它会抑制有害菌的增长。 The first is protein. After fermentation, it will become a lot of hydrolyzed small molecule proteins, as well as peptides and small peptides. These small molecule products can be better absorbed by the body; secondly, because the fermentation products contain B vitamins, B vitamins cannot be synthesized by the human body, but it is very important to maintain the body's metabolism. People who eat fermented food for a long time can maintain a healthy state. In addition, organic acids are also produced through fermentation, which can inhibit the growth of harmful bacteria.