From traditional fermented foods to health-focused foods: new opportunities in functional microorganism
As an important component of human dietary culture, the history of traditional fermented foods can be traced to approximately 8 000 BC. The global market size of fermented foods reached $98.6 billion in 2023 and is projected to grow to $130 billion by 2032, with dairy and vegetable products dominati...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-8.pdf |
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