Emerging Fermented Foods and Beverages: Trend or Health Matter?

Fermentation, a traditional food preservation method, has gained immense popularity in recent years, being considered attractive among consumers seeking both culinary enjoyment and wellness. This thesis explores the production technologies, primary microorganisms involved, and the growing market for some emerging fermented products, with a focus on kombucha, kefir, kimchi and fermented soy products such as miso, natto, and tempeh. In addition, a literature review examines the health benefits of these foods demonstrated by in vitro and in vivo studies in animals and humans. The aim is to determine whether the recent popularity of fermented products is merely a trend or whether they possess scientifically supported health properties.