Fermentation is currently experiencing a revival in the food and drinks industry. Not only does it add a unique, slightly acidic taste, but it’s also recognised for supporting digestive health by turning food and drinks into powerhouses of beneficial probiotics and friendly bacteria.
Most importantly, fermentation is the natural alternative to artificially carbonated soft drinks, which dominate the market. Currently, 55% of consumers in Spain, 53% in Poland and 43% in France agree that carbonated soft drinks are better-for-you if made only with natural ingredients.
As European consumers are interested in soft drinks with functional ingredients, such as vitamins, minerals, protein, and probiotics, there’s an opportunity for fermented drinks to cater to multiple demands.
