Defining fermented foods: Researchers reveal widespread mislabeling

06 Jan 2021 --- Scientists have for the first time created a consensus definition of fermented foods and detailed the exact role they can play in the human diet. Central to their findings is the distinction between probiotics and fermented foods – something often integral to nutritional claims in industry.

The study offers advice for consumers, industry stakeholders and policymakers to better classify, produce and ensure fermented food products’ safety. 

The team of 13 researchers was drawn from the fields of microbiology, food science and technology, family medicine, ecology, immunology and microbial genetics. 

Previous research on the health benefits of fermented foods has mostly been epidemiological or population-based. According to the researchers, this latest study marks the beginning of a progressive rise in randomized control trials, revealing the biological mechanisms fermented foods have on gastrointestinal and general health. 

Manufacturers and policymakers must be charged with helping consumers better understand the real health benefits of fermented foods, say the researchers.Global definition of fermented foods
Their findings show “fermented foods” to be a broad and varying category, defined ultimately as “foods made through desired microbial growth and enzymatic conversions of food components.”

Co-author Bob Hutkins, a food science technology professor, explains this definition was formulated to encapsulate as many variants as possible and to further future scientific studies. 

“We created this definition to cover the thousands of different types of fermented foods from all over the world, as a starting point for further investigations into how these foods and their associated microbes affect human health.”

While fermenting foods has likely been a practice beginning over 14,000 years ago (one that may have facilitated human development out of hunter-gatherer societies) the practice has seen a massive resurgence in the past 20 years, which the authors say have led to serious misunderstandings and urgent questions. 

In particular, where and how fermented foods can impact human health. 

What role do probiotics really play? 
A core claim often labeled on fermented foods is that they contain probiotics and provide health benefits. 

However, the study has found that only a select number of fermented foods actually retain the qualities required to make this claim, and consumers are frequently misled. 

The world “probiotics” can only be used, they say, when it can be shown that live microorganisms are active in the food at the point of consumption. 

Only if there is a demonstrated health benefit conferred by well-defined and characterized live microorganisms can it be scientifically justified to make the probiotic claim. 

Moreover, the health benefit must, at least in part, be due to the live microorganisms and must extend beyond any nutritional benefit of the food matrix.

For these reasons, the terms “fermented food” and “probiotics” cannot be used interchangeably, the researchers flag. 

Misleading health claims
“Many people think fermented foods are good for health, says co-author Maria Marco. “That may be true, but the scientific studies required to prove it are limited and have mainly focused on certain fermented food types.”Industry often “unjustifiably” equates any fermented food product with probiotics.

Consumers should be wary, she notes, of the many labels claiming fermented goods are superfoods. 

“Such labels do not convey accurate information for consumers regarding nutritional or other specific properties of fermented foods,” reads the study. 

With such a prolific public interest in fermentation, particularly amid the COVID-19 pandemic, these warnings could be particularly pertinent to consumers wishing to strengthen their immune systems. 

Raising industry standards 
The authors conclude that industry must take an active role in improving its own labeling and marketing standards and better understand how different manufacturing processes affect their products. 

Some manufacturers supplement fermented foods with microorganisms after heat treatment, usually to satisfy consumer interest in adding live microorganisms to their diet. 

According to the study, these products do not reflect the expected characteristics of fermented foods containing live microorganisms.

Governments should take a key role in regulating standards, bringing more fermented foods to the standard that some – such as yogurt – are already held to. 

Edited

By Louis Gore-Langton