30 Jan 2026
From sourdough to kefir, kimchi to kombucha, fermented foods have become a staple of our daily diets, predominantly because of their health-boosting properties, as well as the unique flavors and textures they create. But how do fermented foods benefit our health, how has this become a major food trend and how can food producers use the power of fermentation to offer healthy and flavorful products to their consumers?
What is fermentation?
Fermentation is the process in which microorganisms like bacteria, yeasts, and molds break down carbohydrates (sugars/starches) and other compounds like proteins and fibers, producing desirable metabolites (like acids, alcohols, gases, enzymes etc.) that preserve food, create unique flavors/textures, enhance nutrition, and improve safety by inhibiting pathogens.
Enhancing nutritional quality is context dependent. In some cases, microorganisms synthesize vitamins (such as certain B vitamins), release bioactive peptides, amino acids, or increase mineral bioavailability by degrading antinutritional factors (e.g. phytates). In other cases, fermentation mainly transforms sensory or functional properties without significantly increasing nutritional value, and some nutrients may even be partially consumed by the microorganisms themselves1.
The fermentation process can vary depending on the type of microorganism used and the environmental conditions in which the fermentation takes place. This means there are thousands of different types of fermented foods that can be made. Some of the most well-known foods include cheese, kimchi, kombucha, sauerkraut, kefir, tempeh, yogurt, and sourdough bread.
Fermented food is on the rise
Fermentation is one of humanity’s oldest food practices, but today, it’s more relevant than ever. Fermented foods are experiencing a surge in popularity, not only for health benefits but also for their ability to deliver unique, complex flavors and enhanced textures. According to our consumer insights research program Taste Tomorrow, 55% believe fermentation enhances taste of food products. Consumers increasingly want foods that are enjoyable, convenient, and supportive of a balanced lifestyle, without feeling restrictive.
Why do fermented flavors stand out?
The renewed interest in fermentation is closely linked to changing taste preferences. Many consumers are moving away from overly sweet, one-dimensional flavors and gravitating toward products that feel more balanced, complex, and refined. Fermentation naturally supports this shift by introducing layers of flavor and gentle acidity that enhance, rather than dominate, the overall experience.
In our Taste Tomorrow 2026 patisserie trends article, this evolution is especially visible in the rise of tangy flavor profiles across bakery and patisserie. Citrus zests, berries, tropical fruits, and fermented notes are increasingly popular because they make desserts feel lighter, fresher, and more natural. Beyond taste, these ingredients also bring vibrant colors and visual appeal, adding to their premium and shareable character. The popularity of sourdough bread, which isn’t necessarily sour despite common belief, has broadened consumer appreciation for fermentation-driven flavor notes, fueling interest in subtle tang in sweet applications.
What are the health benefits of fermented food?
Various health benefits are associated with fermented food, from improved digestive health to a healthier immune system to mental health benefits1. 52% respondents say that fermented foods are healthier. Here’s a breakdown of the key health benefits associated with eating fermented foods.
Gut health and digestion
Fermented foods can often contain probiotics which are live microorganisms that once consumed provide you with a health benefit and are thus referred to as “friendly bacteria”. This health benefit is often related to improved gut microbiome health due to the support of beneficial bacteria growth.
Studies have shown that eating fermented foods rich in probiotics increases microbiome diversity, which is a key aspect in maintaining and promoting good gut health¹. Recent studies2 have also shown that fermentation can aid the digestion of foods due to proteins being partially digested during the fermentation process itself.
Immune system
The gut plays a significant role in how well our immune system functions, with the gut containing 70% of the body’s immune cells3. By eating fermented foods that contain a rich diversity of gut-friendly microbes, we can improve the health of our microbiome, which in turn could support a more robust immune system.
Nutrient absorption
Fermentation can increase the bioavailability of certain nutrients meaning the amount our bodies can absorb and benefit from. Some fermented foods, like fermented vegetables, can even provide additional nutrients that are not typically present in plant foods, such as vitamin B124.
Harnessing the power of fermented food
When it comes to unleashing the power of fermentation in bakery and patisserie, sourdough bread is the obvious place to start. However, fermentation doesn’t stop there. From everyday staple breads to fermented cocoa beans and fruits, benefits of fermentation can be explored across a wide range of applications.
At Puratos, fermentation is not a trend. It is a century-long area of expertise, rooted in science and craftsmanship. Our R&D teams work closely with scientists to better understand microbial ecosystems and translate that knowledge into practical, scalable solutions for food professionals worldwide.
Sourdough: biodiversity you can taste
In bakery, fermentation is most familiar through sourdough, where time and biodiversity play a central role. Unlike bread made with a single commercial yeast, sourdough relies on a stable community of lactic acid bacteria and wild yeasts that work together in symbiosis. Over long fermentation times, these microorganisms develop complex aromas, subtle acidity, and a distinctive texture that cannot be rushed or replicated.
This slow process allows the microorganisms to begin breaking down components of the flour, effectively starting digestion before the bread is eaten. As a result, sourdough bread is often perceived as easier to digest and more satisfying2. Beyond these functional benefits, sourdough also delivers a richer sensory experience, characterized by a pleasantly chewy texture, an appealing crust with a subtle inner shine, and a distinctive depth of flavor that develops through slow fermentation.
Chocolate: fermentation is where flavor begins
Chocolate, too, is fundamentally shaped by fermentation. Fresh cocoa beans are bitter, astringent, and unsuitable for chocolate making. Through fermentation, microorganisms transform the sugars in the surrounding pulp, triggering chemical and physical changes inside the bean. These changes reduce bitterness, develop flavor precursors, stabilize the beans, and create the foundation for chocolate’s final taste profile.
For chocolate, fermentation is primarily about craftsmanship and flavor excellence rather than direct nutritional benefits. However, it also helps preserve naturally occurring compounds, such as antioxidants, and highlights the importance of post-harvest practices in defining quality. This understanding sits at the heart of our initiatives such as Cacao-Trace program, where fermentation is carefully managed to deliver superior taste while supporting cocoa farmers.
Fermented fruits: a new creative frontier for patisserie
Fermentation is no longer limited to traditional applications like sourdough, it’s becoming a creative tool in pastry innovation. One of the most exciting areas of fermentation innovation today lies in fruit applications for patisserie. Traditionally, pastry chefs have had to choose between fresh fruit, which offers brightness but has a very short shelf life, and fruit fillings, which last longer but often rely on cooking and added sugars.
Fermentation offers an alternative by using lactic acid bacteria to consume part of the fruit’s naturally occurring sugars. This process creates a fresh, tangy-sweet profile while preserving the fruit’s identity. At the same time, fermentation transforms texture, allowing fruit to function as a filling without cooking or sugar addition. The result is a 100% fruit solution that aligns with the demand of many consumers for less sweetness, cleaner labels, and more expressive flavor experiences.
Shaping what comes next
By making better use of raw materials, including imperfect fruits or surplus bread, fermentation contributes to a more circular food system, where quality, functionality, and responsibility go hand in hand.
Want to explore how your brand can bring this to life? Get in touch with our experts.
REFERENCES
- Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019). Health benefits of fermented foods. Critical reviews in food science and nutrition, 59(3), 506-527. and Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., ... & Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current opinion in biotechnology, 44, 94-102.
- Rizzello, C. G., Portincasa, P., Montemurro, M., Di Palo, D. M., Lorusso, M. P., De Angelis, M., ... & Gobbetti, M. (2019). Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses. Nutrients, 11(12), 2954.
- Wiertsema, S. P., van Bergenhenegouwen, J., Garssen, J., & Knippels, L. M. (2021). The interplay between the gut microbiome and the immune system in the context of infectious diseases throughout life and the role of nutrition in optimizing treatment strategies. Nutrients, 13(3), 886.
- Koseki, K., Teng, F., Bito, T., & Watanabe, F. (2023). Traditional Asian plant‐based fermented foods as vitamin B12 sources: A mini‐review. JSFA reports, 3(7), 294-298.
