Innovation Insights - Articles and Reports

Fermenting - The New Pickling

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Publication date: 22/04/2020
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Sauerkraut, Kombucha, Kimchi or pickled cucumbers and onions– an old-school cooking method is coming back to life. Food preservation has been around for thousands of years across the world and is experiencing a new trend in the food market. Pickling and fermenting, a common preservation practice, used to be a daily way of cooking a few decades ago, and was used in order to make food non-perishable for times of food shortages.

Nowadays, food is available all year round – industrialised and synthetic preserved food – canned, chilled or frozen – consumers don’t have to think about providing food for bad times anymore. Yet, there has recently been a rising public interest in a sustainable and resource-efficient way of cooking, due to the increasingly conscious consumer, who demands healthier and more environmental friendly food products. Pickling and fermenting are simple and natural preservation methods, which follow the trend of a healthy, natural and novel-flavoured lifestyle. There is a growing public demand for fermented and pickled food across Europe; a new wave of innovative flavours and preservation use, which food manufacturers can’t keep up with.

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