Fermentation is making a comeback on European markets, supported by consumer perceptions of it as a natural and healthy food preservation method. To what extent is its reputation for being both natural and healthy growing with the evolving techniques? How is fermentation innovation helping preserve food and extending shelf-life? How is it answering to both the need for natural food and for health benefits? According to researchers, where does the future of fermented foods lie? How do current and forecasted outcomes of the new fermentation techniques show the potential of these technologies?