Four things to know about fermented foods
What’s old is new again
Long before refrigerators or gut-health trends, people worldwide used fermentation—a natural process where microbes such as yeast transform carbohydrates into acids, gases or alcohol—to preserve food, boost flavours and enhance its nutritional value.
What’s driving interest now? Fermented foods and beverages are rich in live beneficial bacteria, which nurture a vital part of our health: the gut microbiome.
These foods include traditional staples such as kimchi, sourdough bread and sauerkraut to the more buzzy tempeh and kombucha.
“The microbiome is like a hidden organ, made up of trillions of microbes that outnumber human cells,” says Jeremy Burton, deputy director of the Canadian Centre of Human Microbiome and Probiotics and lead of the Canadian Fermented Food Initiative. “It influences everything from immunity to metabolism, shaping our overall health.”
In other words, a thriving microbiome supports much more than digestion. “We are only beginning to grasp the true power of the microbiome.” Burton says.
Globally inspired, widely admired
Fermented foods are deeply integrated into culinary cultures from around the world. Tepache, a popular tangy fermented beverage that dates back to the pre-Colombian era of what is now Mexico, is made by using wild yeasts and spices to transform pineapple. Korean kimchi is made by packing cabbage in salty brine, encouraging lactic acid bacteria to thrive. Shredded cabbage, salted and left at room temperature, becomes sauerkraut—a fermented staple first popular in Central and Eastern Europe. And miso is a traditional Japanese seasoning made from fermented soybeans, salt and koji (a type of fungus).
In a pickle
Worth around US$571 million in 2023 and with a compound annual growth rate of 8.1% through 2030, Canada’s fermented food market is projected to top $985 million, according to Grand View Research. And it’s not just specialty or national-brand producers driving growth. Store brands are jumping into the fermented foods and beverages space, too. Goodness Me! Natural Food Market is launching a private-label line of fermented pickles (cucumbers that have been preserved through a natural fermentation process in a salt brine rather than vinegar) with at least 10 flavours. Why pickles? Why not pickles! Sales of “fermented pickles have grown about 25% year over year,” says Cristine Martinez, the Ontario-based grocer’s category manager—supplements.
Drink up!
Kombucha broke ground as the original “fermented and functional” drink. However, the beverage category has expanded to blend probiotics with fermentation and athletic performance, Martinez adds. Brands include SuperBelly, a hydration line from Vancouver-based Blume Supply featuring fermented apple cider vinegar as its base.
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“We’ve tripled sales in three years,” says co-founder and CEO Karen Danudjaja. Kefir, a fermented milk beverage, is experiencing a resurgence in popularity thanks to its perceived health benefits, including improved digestion and enhanced bone health.
Young customers and social media seem to be leading the charge. “We’re seeing a lot more interest from younger consumers in fermented foods,” notes Ashten Buck, education manager at Healthy Planet. She credits social media and a growing demand for plant-based milk alternatives, which are now available in kefir. “Coconut kefir is really popular,” explains Buck, noting that Healthy Planet carries Vita Coco and Canadian brand Maison Riviera.
