Crafting a new era of fermented foods and beverages

Due to their enhancement of nutritional qualities, fermented foods and beverages could assist in addressing our current challenge: increasing our intake of nutritious, value-added foods. However, we should remain aware of the risks of consumption.

Fermentation has not only allowed the preservation of foods for centuries; it has also earned fermented foods a reputation for having health-giving properties. Some of these are: the enhancement of nutrients, the removal of anti-nutrients (plant compounds that reduce the body’s ability to absorb essential nutrients), the provision of probiotic bacteria, and the inhibition of foodborne pathogens. Some experts even recommend that fermented foods be included in national dietary recommendations. As a result of these benefits, fermented foods have become a trend the world over.

The Western diet is familiar with fermented foods such as yoghurt, beer, wine, vinegars, cheese, crème fraiche, tea, soya sauce and olives. However, there are many traditional fermented foods historically localised to certain geographical areas that – because of the increased popularity of this category – have widened the selection of foods in the Western diet.

Africa is no stranger to the fermentation of foods; it has been a traditional practice for centuries. The most commonly fermented foods in Africa are cereal-based foods such sorghum, maize and millet; roots such as cassava; and to a lesser extent, fruits, vegetables, meat and fish. Two of southern Africa’s most popular fermented products are amasi (sour milk), and amahewu (a non-alcoholic fermented maize drink). Other exampels are iIncwancwa (a sour porridge from maize or sorghum gruel) and umqombothi (sorghum beer).

A traditional fermented drink – originally from China – which has done well to shift from a traditional to a commercial product is kombucha. Kombucha is a fermented tea, described as an acidic and refreshing beverage, sometimes served with a light fizz and in a variety of flavours. Home-made, the product contains 0.5-2% alcohol, but commercial varieties are marketed as alcohol-free (<0.5%). The information available on kombucha refers to the product as a “health drink” not unlike the other foods in the fermented category. Despite this, there are a number of accounts referring to safety aspects and harmful side effects of kombucha.

In kombucha, a symbiotic culture of bacteria and yeast (called scoby) is required for the fermentation process, which should last around 10 days. The pH of kombucha is important, as a low pH prevents food-borne pathogens growing in the drink. Hence, when producing kombucha, food safety is critical. Another concern is the amount of kombucha consumed. There have been reported cases of head pain, allergic reactions, nausea, lactic acidosis and renal failure as a result of excessive consumption. The suggested maximum daily dose of kombucha is only half a cup.

This begs the question: under the South African regulatory framework, is kombucha adequately regulated in order to protect the consumer? The same could be asked about other fermented foods. With the increase in popularity of this category – and kombucha in particular – regulatory advances should be considered to guide consumers as to the recommended intake, and to ensure that commercial products sold under the beverage category are in fact alcohol-free; and perhaps safe production guidelines should be published for producers. This will further encourage the growth of this category and the consumption of a variety of fermented foods, and could result in new and exciting products being developed in the fermented foods category.

This article has been posted in SA Food Review, May 2019, page 45.