Page 47 - FoodFocusThailand No.228 March 2025

SMART PRODUCTION PRODUCTION
SMART

Fermentation Technology:

Science of Functional Foods

Traditionally, fermentation was used to preserve food and extend its shelf life. However, modern fermentation
technologies have gained popularity due to increasing scientific research highlighting their health benefits,
which include reducing blood cholesterol levels, preventing non-communicable diseases (NCDs), stimulating
the immune system, and inhibiting pathogens. Such advantages stem from the synthesis of bioactive
compounds produced by microorganisms as they degrade organic substances.

Growth Trends in the Fermented Foods Advances in Fermentation Technologies
and Beverages Market Traditionally, fermentation relied on starter cultures or microorganisms
The fermented foods and beverages industry is naturally present in raw materials, equipment, and the environment
experiencing continuous expansion. In 2021, the during the preparation process. Modern approaches, however, starter
sector saw a growth rate of 3.3%, and by 2026, cultures were isolated and cultivated before being added to the
it is projected to reach a total value of USD 533 fermentation process. Additionally, factors such as salinity, humidity,
million (THB 19 billion), with an annual growth rate and temperature must be carefully controlled to optimize microbial
of 7.34%. By 2032, its market value is forecasted activity. These advancements have been creativity in diversifying
to surge to USD 989 billion (THB 35 trillion). Given fermented food products, including:
the current market growth and evolving consumer Fermented vegetables and fruits: Kimchi, for instance, is rich in
behavior, fermented foods and beverages present beta-carotene, chlorophyll, vitamin C, fiber, and antioxidants. It also
substantial investment potential and promising contains compounds that inhibit angiotensin, an enzyme linked to
prospects. hypertension. Research by Pumriw et al. (2021) isolated lactic acid

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