Fermented Food Production in the Bioeconomy Context

Fermentation has played an important role in the development of the traditional bioeconomy. It has expanded the range of products derived from various microbiological processes. The current bioeconomy has flourished after the advent of the field of biotechnology which has aided many technological innovations in fermentation as well. The demand for nutritious, long-lasting, and cost-effective food has never been more. With a rising population, food safety issues, and malnutrition on the rise globally, one can observe the demand for fermented food products on the rise. Some of the most popular products include kimchi, sauerkraut, fermented olives, sourdough, miso, tempeh, idli, and dosa to name a few. The high popularity of these products has crossed regional and continental borders and made their presence felt globally. Consumption has increased many folds in recent years owing to better dissemination of information regarding fermented products and improved economic conditions overall. Biotechnological innovations have led to better starter culture quality which is considered the basis for any good fermented products. In addition, regulatory guidelines for such products have improved over time busting many myths surrounding the science of fermentation. Quality control strategies, robust food regulatory guidelines, and awareness of the health benefits of fermented food products have helped to increase their consumption amongst people and impact the global bioeconomy positively. The bioeconomy around the world has a bright future and utilizing cutting-edge technology and sustainable methods for producing and consuming fermented foods will aid in this context.