The potential of fermented foods for a healthy and sustainable diet

Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?

There is a huge range of fermented foods around the world, involving a wide array of production methods. In certain regions these foods are of great cultural significance. As fermented foods have become more popular, discussion has arisen as to how they can be defined, what their effects are on human health, and also on regulatory aspects. There are even efforts afoot to include them as a separate category in national dietary guidelines and recommendations.

Fermented foods: frequently consumed, little studied

Many fermented foods in Switzerland are among the staple foods. In terms of number of servings, coffee, bread, butter and hard and semi-hard cheeses are the most popular. The greatest number of living microorganisms is ingested via animal-based foods. Fermented dairy products are particularly notable in this regard, with the most popular products being yoghurt, hard and semi-hard cheeses as well as quark, a type of fresh acid-set cheese.

The regular intake of fermented foods, especially those that contain a sufficient amount of living microorganisms when consumed (e.g. raw sauerkraut, yoghurt), influences human health. Scientific research to date does not however allow for a categorical statement to be made as to whether the resultant impacts are beneficial, damaging, or neutral. Although interest in fermented foods has grown strongly in recent years, legally binding specifications for many novel fermented foods are as yet lacking. Fermentation is essentially an artisanal, low-input technology which also allows for side-streams of food processing such as okara (tofu dregs), oil press cake, molasses, whey, etc. to be utilised and up-cycled.