Fermented foods: What are they, and what is their impact on our health?


Fermented foods have been consumed around the world for centuries. Today, they endure in kitchens, restaurants and markets, where an estimated 5000 types of fermented foods are eaten worldwide, making up 5-40% of human diets. As certain foods and beverages such as sourdough bread and kombucha rise in popularity and receive trend-worthy recognition, it begs the question: what exactly are fermented foods, and are they good for our health?

The DOMINO project collaborated with the European Food Information Council (EUFIC) to write this article. To view and read it, visit the EUFIC website, here: www.eufic.org/en/healthy-living/article/fermented-foods-what-are-they-and-what-is-their-impact-on-our-health

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