Consumers are turning to fermented products and probiotics
Fermentation is drawing interest beyond foods that retain live microorganisms. Researchers have identified organic acids, peptides and other compounds that can be created during the process and were not present in the original ingredients. Some fermented products may lose viable microbes during processing while retaining substances generated through fermentation, keeping them relevant to scientific and industrial research.
Kombucha has developed as an alternative to conventional soft drinks. It is made by fermenting sweetened tea with a symbiotic culture of bacteria and yeasts, producing a lightly carbonated beverage with an acidic taste. The category is also associated with B vitamins, digestive-health claims and the clean-label movement.
Kefir is being produced from milk, water, juices, coconut water and plant-based drinks. Its varied bacterial composition has supported interest in its possible contribution to intestinal microbiota and immune-system function. Kefir can be consumed on its own, mixed with fruit or used in cooking, giving manufacturers several formats for product development.
Kimchi reflects the growing presence of Asian fermented foods in Brazil. Traditionally made with fermented vegetables and spices, it combines fibre, vitamins and live lactic-acid bacteria. Its strong sensory profile has also attracted consumers interested in more complex flavours and differentiated food experiences.
Interest in these products is linked to expanding knowledge of the intestinal microbiota. Fermented foods provide live microorganisms that can interact with gut bacteria, while some fermentation processes reduce compounds associated with gastrointestinal discomfort in certain people. Researchers are also studying interactions with immune cells and possible effects on inflammatory processes. Specialists say that consumption should be introduced gradually and that any benefits depend on regular intake.
Food and beverage companies are adapting traditional products for the Brazilian market. Examples include kombuchas made with Amazonian ingredients, vegan kimchi adjusted to local tastes and industrial uses of miso. Premium, organic and clean-label ranges are part of the same development, alongside products designed to combine perceived health benefits, convenience and new culinary experiences. Fermented ingredients are appearing in drinks, plant-based foods, sauces, broths and other industrial formulations.
The category also faces questions about consistency and safety. Microbial composition can differ substantially between production methods, making direct comparisons difficult and limiting the evidence available for some specific uses. Industrial products may contain added sugar, salt, sweeteners or other ingredients, while non-pasteurised foods require strict controls for microbiological safety. Researchers are continuing to examine which microbial combinations are linked to particular effects, while manufacturers develop products aimed at more specific consumer needs.
