Fermented foods take the top spot in Today’s Dietitian annual list of superfoods for the 6th year in a row. Registered Dietitian Nutritionists (RDNs) were polled for the 11th annual “What’s Trending in Nutrition” survey bit.ly/40nxjPZ
Fermentation Assoc
@FermentAssoc
The Fermentation Association connects all those interested in bringing fermented foods into the mainstream.
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“The American Wine Industry Has an Old People Problem,” @nytimes. The article dives into the challenge highlighted by a new report: winemakers are missing younger consumers. The biggest growth area is among 70- to 80-year-olds. “It’s worse than I thought” nyti.ms/3k6aBNb
www.nytimes.com The American Wine Industry Has an Old People Problem (Published 2023) To find an audience with younger consumers, American winemakers need to make changes, and fast, a new report finds. Plenty of anecdotal evidence lauds sourdough as healthier bread alternative for those with wheat or gluten intolerance but there is little research providing data on the topic. Now new research proves the longer a sourdough ferments, the better the bread bit.ly/3HTaEUk
We can’t write-off pasteurized ferments as dead, less healthy cousin to its unpasteurized, live relative. Fermented foods provide health benefits, pasteurized or not. David Zilber explored how the microbial transformation of food intersects w gut microbes bit.ly/3lgYywH
Rockstars of fermentation Pascal Baudar and Sandor Katz shared an intimate stage to discuss wild food. “One of the things I started realizing doing foraging is it’s really about food preservation techniques,” Baudar, author new book “Wildcrafted Vinegars” bit.ly/3GKuv7D
