Fermentation is an art of nature, a natural process in which microorganisms—bacteria, yeasts, and fungi—transform food, creating new flavors, preserving nutrients, and benefiting health. Some of the most common foods in our diet, such as sourdough bread, kombucha, cheese, yogurt, sauerkraut, beer, wine, and chocolate, are fermented.
During the creation and development process of MAI Kombucha, we sought out many scientific articles to deepen our knowledge of this universe, but we encountered definitions that did not fully encompass our specific process.
In some scientific studies, fermentation has been described exclusively as an anaerobic process, meaning it only occurs in the total absence of oxygen. In traditional scientific books and articles, it is common to find a definition similar to this:
"Fermentation is an anaerobic metabolic process in which microorganisms convert sugars into acids, gases, or alcohol without the use of oxygen."
Sandor Katz, fermentation guru, expert, and author of the bestseller *The Art of Fermentation *, considered by many to be the bible of fermentation, advocates a more inclusive and practical approach:
"Fermentation is the transformation of food through the metabolic action of microorganisms."
(Sandor Katz, The Art of Fermentation)
For Katz, fermentation is a political, cultural, ecological, and spiritual act. It's about collaborating with the microorganisms that are everywhere—and within us—instead of fighting them, and a way to reclaim ancient traditions , connect with nature, and even resist the industrialization of food .
Why is the fermentation growing?
In recent years, we have seen a true rediscovery of fermented foods. Is fermentation trendy? Trends are fleeting. We prefer to say it's a new world trend, as it's healthier and more sustainable, exactly what the population and the planet need. Modern science has increasingly recognized the vital role of beneficial bacteria for our physical and mental health.
Before 2005, the average annual number of publications on the gut microbiome was less than 500 articles per year. By 2019, the number of annual publications had increased to over 9,500, demonstrating the growing interest in the world of fermentation and its impact on our gut.
This growing interest is also reflected in the global market for fermented products. In 2000, the sector was considerably smaller, but since then it has registered significant growth. In 2024, the market was valued at approximately US$584.7 billion, with projections pointing to US$890.8 billion by 2031, at a compound annual growth rate (CAGR) of 6.2%. (source in references below). This growth is driven by the increasing appreciation of the benefits of fermentation for gut and immune health.
This widespread enthusiasm has also attracted the attention of the traditional food industry, which often tries to capitalize on the "fermented" trend without actually resorting to real fermentation processes. It is increasingly common to find products on the market that use terms like "natural" or "fermented" as a marketing strategy, even if they have not undergone true fermentation or contain live microorganisms. This creates confusion for the consumer, who may think they are ingesting something beneficial for their gut microbiota when, in fact, they are only consuming an industrialized and ineffective version of what traditional fermentation represents.
Thus, market growth brings with it not only opportunities but also significant challenges when it comes to product information and authenticity. MAI Kombucha's mission is to combat this misinformation and help people start their own fermentation process at home.
Fermentation is a promising solution to combat global food challenges and plays a crucial role in the development of sustainable food alternatives, such as plant-based meats and dairy products.
Benefits of fermentation
Besides preserving and transforming food, fermentation offers real and proven health benefits. There are so many that it might make you suspicious—but those who consume it regularly understand the power of these foods, and science is gradually confirming what tradition already knew. Kombucha, for example, was known as the "tea of immortality." Even without the scientific backing we have today, in the past, fermentation already had its power recognized by those who consumed it.
In addition to preserving and transforming, natural fermentation gives rise to bioactive compounds that go far beyond the simple act of feeding: they help strengthen immunity , balance the gut , reduce inflammation , regulate blood pressure , and even fight harmful microorganisms . Microorganisms such as lactic acid bacteria produce vitamins, enzymes, and substances like CLA, exopolysaccharides, and bacteriocins—true functional allies in our bodies.
Bibliographic References
-
Voidarou, C., Antoniadou, M., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., & Bezirtzoglou, E. (2021). Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues . Food , 10(1), 69.
-
Público . (June 3, 2018). Fermenting food is an act of resistance .
-
Katz, S. E. (2012). The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World . Chelsea Green Publishing.
https://maikombucha.pt/products/livro-the-art-of-fermentation
-
Harvard Health Publication (May 1, 2019): Fermented foods can add depth to your diet .
https://www.health.harvard.edu/staying-healthy/fermented-foods-can-add-depth-to-your-diet
-
Li, D., Gao, C., Zhang, F., Yang, R., Lan, C., Ma, Y., & Wang, J. (2020). Seven facts and five initiatives for gut microbiome research . Protein & Cell , 11(6), 391–400.
-
Cognitive Market Research . (2025). Fermented Foods Market Report .
https://www.cognitivemarketresearch.com/fermented-foods-market-report
-
Sanlier, N., Gökcen, BB and Sezgin, AC (2019). Health benefits of fermented foods . Critical Reviews in Food Science and Nutrition , 59(3), 506–527.
Comments (0)
Back to Kombucha