Fermenting nuts: The next hype?
Preserving food using microorganisms has been around since we started cooking. In Iceland, people famously eat fermented shark. In Sardinia, they're huge fans of a cheese that's teeming with maggots. Most modern fermented foods are a little less intense than those, and definitely more consistently delicious. But since the Industrial Revolution, people have been eating less and less of these economical but time-consuming treats. We have everything from canning to the freezer section to turn to for preservation. But fermentation can create deep, resonant flavors that don't come from anything else. And now, as people begin to gain a better understanding of the human microbiome, people are doing everything from drinking apple cider vinegar to taking probiotic pills to making homemade hot sauce to get their daily dose of healthy bacteria. Fermentation has suddenly gone from a relic of yesteryear to a massive food trend. And it’s definitely coming for nuts. And it’s coming from Italy, of course. We talked to Gert-Jan de Groot in charge of new business at Eurocompany about the company’s project called Fermentino.
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The topics: Pecans: Time are changing, Crop Protection by bees and a new nut snack category.
‚The Clipper Magazine’ is the market leader for independent global information about nuts and dried fruit: Production and Consumption trends, science and technology, marketing and business strategies for Coconuts, Peanuts, Cashew nuts, Almonds, Walnuts, Chestnuts, Betel nuts, Hazelnuts, Pistachios, Kola nuts, Macadamia Nuts, Brazil nuts and dried fruit.
The Clipper es el líder del mercado en información mundial sobre nueces y frutas secas: tendencias de producción y consumo, ciencia y tecnología, estrategias comerciales y de comercialización para cocos, cacahuetes, anacardos, almendras, nueces, castañas, nueces de betel, avellanas, pistachos, nueces Kola, nueces de macadamia, nueces de Brasil y frutos secos.