More than lacto-fermentation, fermentation is a conservation technique widely used throughout the world. sauerkraut, kimchi, miso, kombucha… « trendy » products are combined with products rooted in very old traditions.
Why this lacto-fermentation trend? During the fermentation of food, « good bacteria », or probiotics, are involved. Consumers have understood this and expect to benefit from the promises associated with these good bacteria.
Zoom in pictures on the actors of lacto-fermented foods in France and the United States.