I N D U S T RY TA L K
Crafting a new era of fermented products With excellent nutritional qualities, fermented food and beverages could assist in addressing the intake of nutritious, value-added food. Consumers should however remain aware of the risks of overconsumption, writes Karen Horsburgh and Carine Davies.
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ermented food has a reputation for its health-giving properties. These include the enhancement of nutrients and the removal of anti-nutrients (plant compounds that reduce the body’s ability to absorb essential nutrients). It provides probiotic bacteria and inhibits foodborne pathogens. Some experts even recommend fermented food be included in national dietary recommendations. The Western diet is familiar with fermented food such as yoghurt, beer, wine, vinegar, cheese, crème Fraiche, tea, soya sauce and olives. There are many traditional fermented food historically localised to certain geographical areas that have widened the selection of food in the Western diet. Africa is no stranger to the fermentation of food - it has been a traditional practice for centuries. The most common products in Africa are cereal-based items such sorghum, maize and millet; roots such as cassava and to a lesser extent, fruits, vegetables, meat and fish. Two of Southern Africa’s most popular fermented products are amasi (sour milk), and amahewu (a non-alcoholic fermented maize drink). Other examples are iIncwancwa (a sour porridge from maize or sorghum gruel) and umqombothi (sorghum beer). A traditional Chinese fermented drink, which has done well in the shift to a commercial product is kombucha. The fermented tea is described as an acidic and refreshing beverage, sometimes served with a light fizz and in a variety of flavours. Homemade, the product contains 0.5 to two per cent alcohol, but commercial varieties are marketed as alcohol-free (<0.5 per cent). Information available on kombucha refers to the product as a “health drink” not unlike
other food in the fermented category. There are a number of accounts referring to safety aspects and harmful side effects. In kombucha, a symbiotic culture of bacteria and yeast (called scoby) is required for the fermentation process, which should last around 10 days. The pH is important - a low pH prevents foodborne pathogens growing in the drink. When producing kombucha, food safety is critical. Another concern is the amount consumed. There have been reported cases of head pain, allergic reactions, nausea, lactic acidosis and renal failure as a result of excessive consumption. The suggested maximum daily dose of kombucha is half a cup. This begs the question: under the South African regulatory framework, is this product adequately regulated in order to protect the consumer? The same could be asked about other fermented food. With the increase in popularity of this category, regulatory
advances should be considered to guide consumers as to the recommended intake. This could also ensure that commercial products sold under the beverage category are in fact alcohol-free. Safe production guidelines should also be published for producers. This will encourage growth and could result in new and exciting products being developed. •
ABOUT THE AUTHORS KAREN HORSBURGH has a B.Sc. Dietetics (Stellenbosch) and
CARINE DAVIES a B.Sc. Dietetics (PMB Natal).
FACTS SA - www.factssa.com
May 2019 | Food Review
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