Can we positively impact the future of our global food supply by further leveraging fermentation processes? Let’s explore this question by first looking at what history tells us about fermented foods and beverages. Today, there are more than 3,500 types of traditionally fermented foods and beverages eaten around the world, the result of experimentation over millennia. Among the earliest examples are bread (30,000 years ago), beer and wine (7000 BC/5400 BC), and yogurt and cheese (6000 BC/5…

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About the Author

Cindy Stewart, PhD, CFS
IFT President, 2017–2018
[email protected]
Cindy Stewart