From Donuts to Cakes: the Fermentation Trend Sweeps the Patisserie Industry
August 30, 2023 | 1 min to read
The fermentation food trend continues to grow, particularly in savory items like kimchi, kefir, and sauerkraut, as well as in pastry. With 60% of consumers seeking new experiences, innovative pastry chefs are incorporating fermented products into their creations. The market for fermented foods and drinks is projected to rise by $533 million by 2026. Fermentation, an ancient preservation method, not only enhances flavor and texture but also introduces new taste profiles.
The fermentation food trend is massive. With foods such as kimchi, kefir, sauerkraut, kombucha and of course sourdough, we see the most fermentation in the savory foods and drinks categories. But the trend hasn’t reached its peak yet.
60% of consumers are looking for new food experiences according to our Taste Tomorrow global consumer research. So that offers a lot of opportunities for forward thinking pastry chefs that are using fermented products in their patisserie. And they get a great head start, since the fermented food and drinks market is expected to grow by $533 million through 2026, according to Technavio.
Find out how fermented foods are used for pastry below, where we share some inspiring examples as well.
WHY FERMENTATION?
The application of fermentation in the kitchen is thousands of years old. The technique was used to preserve food so it could be kept longer. Natural bacteria are responsible for the fermentation process. They feed on the sugars and carbohydrates present in food and in the process the food gets acidified, thus preventing ‘bad’ bacteria that spoil foods from growing. This also brings a change in flavor and texture. Existing flavors are amplified and get more depth, but new flavors arise too.
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