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Research and Reviews : A Journal of Biotechnology Review Article

Fermented Foods: Functional and Regulatory Insights

  1. Anubha Gupta Department of Biotechnology, Jaypee Institute of Information Technology, Noida
  2. Indira P. Sarethy Department of Biotechnology, Jaypee Institute of Information Technology, Noida

Abstract

Traditional fermented edible products have been in the food industry since ancient times. Today, the fermentation process has become most common in the health food industry. Due to the microorganisms present in fermented food products, the health benefits have been helpful in many ways. Fermentation helps in enhancing gut health, blood sugar, blood pressure, and brain health. These food products also play a major role in lowering cancer risk and heart disease. The processed and fermented food manufacturing sector has been gaining in CAGR over the years, and especially with onset of the Covid- 19 pandemic. Many different food types are amenable for fermentation, such as tea, rice, meat, some vegetables, and many dairy products. To address the issue of prolonged storage of fermented products, it is essential to solve the issue of packaging and enhance the usage/shelf life of these products. Advancement in packaging technologies now play a key role in extending shelf life, preserving quality, and ensuring the safe delivery of fermented foods. This review focuses on some of the fermented products, global regulations for fermented edible items, health benefits, packaging and global regulatory frameworks and challenges associated with it.

Keywords

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