Culture Club? The Latest Emerging Trend

Miso Soup

miso soup

Although Miso soup has been a staple of the Japanese diet for decades and has long been popular worldwide, the growing fermentables trend has boosted this further. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and fungus, which results in a thick paste, combined with stock to create Miso soup. Miso contains the bacteria Lactobacillus Acidophilus, associated with positive effects on the immune system and facilitating lactose-digestion in the lactose intolerant.



Taking root from Eastern-European and Germanic cuisines, Sauerkraut’s appeals stretch further than its long shelf-life and distinctive flavour. A finely-cut cabbage fermented by lactic acid bacteria, it is teeming with beneficial lactobacillus bacteria, which increase the healthy flora in the intestinal tract. This aids digestion and helps the immune system fight infection by providing a source of natural vitamin C. Recent research has even found Sauerkraut to be beneficial in prohibiting the growth of certain cancers.



An Indian delicacy fast increasing in popularity across the globe, Lassi is a fermented dairy drink made by combining yoghurt and milk (or water) with other ingredients to create a probiotic-rich drink. Probiotic yoghurts are certainly nothing new, however Lassi wields benefits far beyond the typical probiotic brands found in the supermarket. A home remedy for many stomach disorders as well as aiding digestion, recent years have seen sales of Lassi boom.



Dubbed the ‘Immortal Health Elixir’ by the Ancient Chinese, Kombucha is thought to have been around for over 2000 years. Made from sweetened tea that’s been fermented by a colony of bacteria and yeast and enjoyed hot or cold, it is yet another cultured beverage fast gaining prominence in the West. Its rich history boasts of health benefits such as preventing and fighting cancer, arthritis and other degenerative diseases.



A vegan delicacy finding itself continually compared to Tofu, Tempeh first found its use as a source of plant-based protein. Originating in Indonesia, it is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. The bacteria involved in the fermentation process provide a source of highly beneficial vitamin B12 and other minerals, as well as promoting gut health.

If you’ve got a new fermented product and are looking for help with launching your range, or are simply looking for more information, then call us on 01803 203387 or email at

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