Yeast Will be Instrumental In The Next Level of Food Tech

Yeast Will be Instrumental In The Next Level of Food Tech

Earlier this year, Foodable reported on products from companies like Beyond Meat, which is looking to replace animal meat by using a plant-based product for its Beyond Burgers, and Ripple, which is a company offering a milk-like product strictly made out of peas. Those are just a couple of examples of a larger move towards plant-based or alternative protein.

Thanks to the low costs on biotech tools, a handful of startups, mainly concentrated around the Bay Area, are “using a biotech process called fermentation to make animal products,” reports “Fortune.”

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Now Trending: Pickled and Fermented Foods

Now Trending: Pickled and Fermented Foods

By Courtney WalshWest Coast Editor

A staple element of many European, Asian, African and Middle Eastern culinary traditions, pickled and fermented ingredients are just now starting to make their way into a wide range of restaurants nationwide. From accoutrements to integration in cocktail programs, pickling has become all the rage for U.S. chefs and mixologists alike, with many restaurants choosing to initiate house-made pickling programs as well as experimenting with unique vinegars and nontraditional pickling ingredients with which to work with.

Below, we explore restaurants in three major cities that are spearheading this trend.

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Fermentation Trend Spreads to Mogul Brands

NPR recently called fermentation a "hot culinary trend," and this trend has spread to restaurants, grocery stores, and now to brands like Dunkin' Donuts. Food trends will usually trickle down from fine-dining to quick-serve. This seems to be certainly the case with fermented foods.

Jeff Miller, Exec Chef at Dunkin' Donuts, has noticed that there has been much more of a focus on fermentation in culinary education programs, due to the increase of fermented foods on menus across all restaurant segments. Dunkin' Donuts has gotten creative with their donuts. In Korea, DD has served a kimchi doughnut and in Greece, a yogurt-filled doughnut. 

Does this mean we should expect more ingredients like pickles, yogurt, beer, and cider being added on menus as extra flavor in the quick-serve segment? Read More 

Bubbling up: Fermented Foods on the Menu and in the Grocery Aisle

Bubbling up: Fermented Foods on the Menu and in the Grocery Aisle

By Rick Zambrano, Foodable Industry Expert

Fermented foods are becoming a more appealing option to diners, as they become more exposed to them in restaurants and food retailers are also leveraging the trend. Experts are touting the benefits of eating fermented foods that have gone through lactic-acid fermentation because of their potential probiotic benefits. These types of foods include yogurt, drinkable yogurts, like kefir and skyr, naturally-fermented pickled vegetable and fruit, particularly kimchi, miso, and tempeh. Kimchi has seen a dramatic rise in its popularity and profile to the everyday consumer. Celebrity Korean-American chefs, including Roy Choi (Kogi BBQ Food Truck), David Chang (Momofuku), and Hooni Kim (Danji in Hell’s Kitchen), have pushed Korean cuisine forward. As an integral element of Korean cuisine, Kimchi has nearly 200 hundred varieties and has clearly benefited from this trend. 

Fermented foods find new popularity

Kimchi’s evolution has taken it from the tables of the independent Korean restaurant to casual and upscale Pan-Asian and American concepts, like Revel in Seattle, as well as national chains like Boston-based Legal Sea Foods. Revel features a Pork Belly Pancake, served with kimchi and bean sprout. At Legal Sea Foods, diners can enjoy the Beef Lettuce Wrap, served with kimchi and scallion ginger sauce. Kimchi is a revered topping for the Japanese fusion taco found in many Korean food trucks like Korilla BBQ in New York, which offers four types of kimchi, and has even become a pizza topping.

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Food Trends Millennials (and Top Chefs) are Talking About: Fermented Foods

Food Trends Millennials (and Top Chefs) are Talking About: Fermented Foods

By Carlynn Woolsey, Foodable Contributor

It might seem counterintuitive to even consider serving “rotten” food to customers, but that is basically what chefs everywhere are doing when plating up portions of fermented cabbage, carrots, cucumbers, and radishes ­— and these are only the most basic options available when it comes to fermented foods. Believe it or not though, some of the healthiest, tastiest, and currently, the trendiest foods we can eat are bathed in their own bacteria. 

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