Innovations in Vegetable Fermentations

FOOD SAFETY AND QUALITY

Food Technology Magazine | Article

Jane M. Caldwell

Vegetable fermentation and packaging for these products are experiencing innovations. Developments include fermentation acceleration, new starter culture uses, swapping calcium for sodium in brines, and use of bacteriophages.

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About the Author

Jane M. Caldwell, PhD, contributing editor and owner of Caldwell Food Safety LLC, is a freeland science and health writer and host of the On Medical Grounds podcast ([email protected]).

In This Article

  1. Fermented Foods and Beverages
  2. Sodium and Salt Replacers
  3. Fermentation
  4. Microbiology

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