GLK Foods talks fermentation, veganism and COVID-19
The US sauerkraut specialist is emphasizing fermentation’s growing industry relevance
14 Dec 2020 --- Amid a tide of renewed interest in fermented foods, US-based GLK Foods, a manufacturer of sauerkraut, talks to FoodIngredientsFirst about the health benefits of fermentation and the expansion of the technique in the plant-based arena.
The company’s president and owner, Ryan Downs, emphasizes that industry is at a pivotal moment with respect to fermentation and its health benefits.
“We are eating more processed foods, and the foods we eat have stricter guidelines in terms of food safety and overall we have better hygiene standards. This is especially the case now when we are enduring a pandemic.”
“We are cleaning surfaces more often, washing our hands constantly and avoiding crowds. While all of these practices are necessary to help us stay safe during this pandemic, they also lower our immunity levels – making it hard for our bodies to fight off sickness.”
“Adding fermented foods to our diets is a natural way to help our digestive systems and help build stronger immune systems. More than ever, consumers are looking for natural ways to give their bodies a boost,” he says.
GLK is experiencing a rise in demand for fermented foods, such as its flagship product, sauerkraut.Building the microbiome
While the COVID-19 pandemic continues to threaten global public health, Downs notes our bodies may be more susceptible to illnesses than our ancestors.
“There is research that suggests that the type of gut bacteria in the bodies of Americans is changing. One possible reason is that the microbiomes in our bodies are not regularly replenished the way they were in past generations.”
Consuming fermented foods could have important benefits in this area, he notes.
“The probiotics produced during fermentation can help restore the balance of friendly bacteria in our gut and may alleviate some digestive problems. Fermented foods are rich in vitamins and nutrients that are proven to contribute to a stronger immune system, such as vitamin C, iron and zinc.”
“Recent studies are starting to link the probiotic strains Lactobacillus helveticas and Bifidobacterium longum to a reduction in symptoms of anxiety and depression,” he adds. “Fermented foods have been associated with a lower risk of heart disease. Probiotics may also modestly reduce blood pressure and help lower total and ‘bad’ LDL cholesterol.”
Growing into plant-based space
With consumers becoming more acquainted with this mounting body of research, Downs stresses the importance of developing and marketing products to the ever-growing plant-based diet.
“A growing trend we are seeing is US consumers are choosing to embrace a plant-based diet. These diets have shown many health benefits, including a reduction in the risk of heart disease, metabolic syndrome, diabetes, certain cancers (specifically colon, breast and prostate cancer) and depression,” he says.
“Some people choose to begin these diets, not only for the health benefits, but also due to an allergy or food intolerance. Fermented foods are especially popular to help people with these intolerances.”
“Industry experts estimate there are almost ten million people who have adopted a plant-based diet over the last 15 years. With this added interest and realization of the health benefits of this diet, we expect to continue to see demand for fermented foods to continue to rise,” he continues.
GLK emphasizes the importance of fermented products’ power in aiding the gut microbiome.Industry now has a responsibility, Downs maintains, to spread awareness of fermentation’s benefits and create attractive NPDs that will encourage consumption.
“We believe there can be even more consumer education carried out to communicate the health and wellness benefits of fermented foods fully. We also feel the industry can promote bold and trendy flavor combinations as food trends to keep the demand on an upward trajectory.”
GLK answers the call for sauerkraut
Downs says the company has felt the effects of the increasing developments in fermentation technology, which has seen many alternative protein options made available.
“We have seen a large expansion of the product category of fermented foods itself, as well as growth in specific foods like kimchi, kombucha as well as the use of fermented sauces and dressings in dishes and salads.”
“Fermented foods are also appearing within quick-service restaurant (QSR) menus.”
The company aims to promote fermentation and its health benefits by reformulating and market its flagship product, sauerkraut.
“Due to the surge in demand for our sauerkraut products, we developed new flavors that are small-batch handcrafted and Lacto-fermented. Our Saverne Kraut is incredibly healthy, non-GMO, Kosher, gluten-free, cholesterol-free, and fat-free.
“We will continue to experiment with flavors to offer complex profiles to continue to enhance the way sauerkraut is used within meals. We will also explore fermentation with multiple combinations of vegetables to meet the demand for healthy, nutrient-rich plant-based foods.”
“The true challenge for GLK Foods is identifying which product opportunities to move forward with to meet this demand. Our R&D team will continue to look for ways to expand and innovate in other product categories,” he concludes.
By Louis Gore-Langton
