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FERMENTATION
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Rather funnily, according to Sandor Katz, author of The Art of Fermentation, fermented foods are “the flavorful space between fresh and rotten.”
Not exactly appealing is it? However, most highly prized gourmet foods are fermented ones because the process of fermentation creates very strong flavors.
The Food People 2/2015
FERMENTATION
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“Eating fermented foods keeps our bodies and our immune systems fine tuned and healthy.”
Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.
The Food People 2/2015
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FERMENTATION
Some common fermented foods:
YogurtKefirSour CreamCream CheeseSauerkrautPickled VegetablesSourdoughKombucha Ginger Beer
Fermented foods are highly beneficial. They are traditional, natural and provide us with the probiotics and enzymes we need to function.
The Food People 2/2015
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The Human Genome Project is telling us more and more about how we co-exist (and frankly would not exist) without bacteria living in our bodies. The study discovered genetic signatures of disease-causing bacteria lurking in everyone’s microbiome. But instead of making people ill, these disease-causing microbes simply live peacefully among their neighbors. So what are fermented foods effects on the microbiome? This type of research tells us that eating fermented foods keeps our bodies and our immune systems fine tuned and healthy.
FERMENTATION
The Food People 2/2015
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FERMENTATION
$- $1,000 $2,000 $3,000 $4,000 $5,000 $6,000 $7,000 $8,000
$6,914 $1,576
$1,168 $790
$654 $553
$505 $477
$210 $208
$159 $158
$95 $66 $61 $53 $30 $13 $11 $11
Sales of 20 Fermentation Groups$ 13.7 Billion
RFG PEPPERS/PIMENTOS/OLIVES
GINGER BEER
RFG MARINATED VEGETABLES/FRUIT
RTD TEAS - KOMBUCHA
RFG SAUERKRAUT
RFG TEAS - KOMBUCHA
CANNED/BOTTLED SAUERKRAUT
RFG KEFIR
MARINATED VEGETABLE/FRUIT
BUTTERMILK
SOUR DOUGH BREADS
RFG PICKLES
PEPPERS/PIMENTOS
YOGURT DRINK
PROBIOTC
OLIVES
PICKLES
SOUR CREAM
CREAM CHEESE
YOGURT Dollars (Millions)
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION
-10.0% 0.0% 10.0% 20.0% 30.0% 40.0% 50.0% 60.0% 70.0%
2.2%5.7%5.9%
1.8%1.9%
14.6%15.0%
1.5%2.1%2.3%
6.2%0.8%
4.6%-3.0%
65.6%4.0%
44.9%11.6%
21.9%26.2%
$ Sales Change of 20 Fermentation GroupsUp 4.0%
RFG PEPPERS/PIMENTOS/OLIVES
GINGER BEER
RFG MARINATED VEGETABLES/FRUIT
RTD TEAS - KOMBUCHA
RFG SAUERKRAUT
RFG TEAS - KOMBUCHA
CANNED/BOTTLED SAUERKRAUT
RFG KEFIR
MARINATED VEGETABLE/FRUIT
BUTTERMILK
SOUR DOUGH BREADS
RFG PICKLES
PEPPERS/PIMENTOS
YOGURT DRINK
PROBIOTC
OLIVES
PICKLES
SOUR CREAM
CREAM CHEESE
YOGURT Growth
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015 Shelf Stable Sauerkraut is the only declining item in the group!
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$- $100.0 $200.0 $300.0 $400.0 $500.0 $600.0 $700.0 $800.0
$673.9 $475.9
$328.8 $177.1
$279.1 $128.1
$2.9 $66.6
$8.5 $48.6
$35.0 $66.4
$0.0 $16.1
$0.5 $8.7
$0.9 $0.6 $- $5.9
Sales of 20 PB Fermentation Groups$ 2.3 Billion
RFG OLIVES
GINGER BEER
RFG MARINATED
RTD TEA - KOMBUCHA
RFG SAUERKRAUT
RFG TEAS - KOMBUCHA
SS SAUERKRAUT
RFG KEFIR
SS MARINATED
BUTTERMILK
SOUR DOUGH
RFG PICKLES
SS PEPPERS
YOGURT DRINK
PROBIOTIC
SS OLIVES
SS PICKLES
SOUR CREAM
CREAM CHEESE
YOGURTDollars (Millions)
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
FERMENTATION – PRIVATE BRANDS
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-50.0% 0.0% 50.0% 100.0% 150.0% 200.0% 250.0% 300.0% 350.0%
3.4%4.6%7.8%
-1.7%-0.2%
18.0%16.3%
-4.8%5.9%4.4%
10.1%0.1%
19.0%-0.9%
0.0%-2.8%
-12.4%11.3%
0.0%327.1%
$ Sales Change of 20 PB Fermentation GroupsUp 4.0%
RFG OLIVES
GINGER BEER
RFG MARINATED
RTD TEA - KOMBUCHA
RFG SAUERKRAUT
RFG TEAS - KOMBUCHA
SS SAUERKRAUT
RFG KEFIR
SS MARINATED
BUTTERMILK
SOUR DOUGH
RFG PICKLES
SS PEPPERS
YOGURT DRINK
PROBIOTIC
SS OLIVES
SS PICKLES
SOUR CREAM
CREAM CHEESE
YOGURT Growth
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
FERMENTATION – PRIVATE BRANDS
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0.0% 10.0% 20.0% 30.0% 40.0% 50.0% 60.0%
9.7%30.2%
28.2%22.4%
42.7%23.2%
0.6%13.9%
4.1%23.3%
22.0%42.1%
0.0%24.5%
0.9%16.5%
3.1%4.5%
0.0%55.2%
Private Brand Penetration of 20 Fermentation Groups16.9 %
RFG OLIVES
GINGER BEER
RFG MARINATED
RTD TEA - KOMBUCHA
RFG SAUERKRAUT
RFG TEAS - KOMBUCHA
SS SAUERKRAUT
RFG KEFIR
SS MARINATED
BUTTERMILK
SOUR DOUGH
RFG PICKLES
SS PEPPERS
YOGURT DRINK
PROBIOTIC
SS OLIVES
SS PICKLES
SOUR CREAM
CREAM CHEESE
YOGURT Penetration
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015 Ginger Beer does not have any Private Branded items.
FERMENTATION – PRIVATE BRANDS
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FERMENTATION – YOGURT
Yogurt is a food produced by bacterial fermentation of milk.
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION – YOGURT - DRINK
Yogurt is a food produced by bacterial fermentation of milk.
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION – KEFIR
Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins.
Kefir Grains
The Food People 2/2015
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FERMENTATION – KEFIR
Kefir is a fermented milk drink made with kefir grains.
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION – GINGER BEER
Ginger beer is composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly S. pyriformis), and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme), which form a symbiotic colony of bacteria and yeast. It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains and kombucha.
The Food People 2/2015
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FERMENTATION – GINGER BEER
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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PROBIOTIC
The study also tells us that we need many different types of bacteria to keep our microbiomes healthy.
We know much more about the benefits of probiotics and many food products claim to have probiotics in them. You have also probably taken a probiotic pill before. While there might be some benefit (vs. doing nothing at all) to eating these types of products, they only cover a very small slice of the types of health promoting bacteria in our microbiomes. They are not the varied types of bacteria you can produce in lacto-fermentation. Scientists have even started naming these varied types of probiotics after the food they exclusively exist in – take for example kimchi – scientists named the bacteria found in kimchi – lactobacillus kimchii.
The Food People 2/2015
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PROBIOTIC
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION – RFG KOMBUCHA
The Food People 2/2015
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FERMENTATION – RFG KOMBUCHA
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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FERMENTATION – RTD KOMBUCHA
IRI MULO – TOTAL US52 Weeks Ending 7-12-2015
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