Sandor Katz, a self-described fermentation revivalist and author of three books on the topic helps me unpack fermentation. What it is and why it’s so engrained in all food cultures. He talks about the role of fermentation in preserving food then explains how fermentation plays a vital role in helping us get the most of the nutritional content of food by breaking food down into easier-to-digest elements, like amino acids. Apparently, we don’t benefit from the full nutritional potency of manufactured, fermented foods. The better to make your own yogurt or sauerkraut. We also talk through how fermentation brings out strong flavor profiles. Acquired tastes, for most.
We are again turning to fermentation to show us the way. We are leveraging one of nature’s fundamental organic processes – a single-celled fungus digesting sugar into alcohol and carbon dioxide to make bread, for example - to learn how to provision ourselves in a more sustainable way.
Bioengineers are leading the way. They are learning to mimic the natural fermentation process to create completely new foods and food ingredients through precision fermentation and biomass fermentation.
Audrey Gyr, from Good Foods Institute, a non-profit organization which promotes alternative proteins to animal-based ones, helps explain these Fermentation 2.0 approaches.