Fermented foods have a long history of consumption and are known for their unique flavors, textures, and potential health benefits. This session will provide an overview of the state of fermented foods, examining the scientific evidence supporting their health benefits, safety considerations, and potential role in promoting gut health, immunity, and overall well-being.

What are fermented foods, and how do fermentation processes affect their nutritional content, taste, and shelf life? What scientific evidence supports the health benefits of fermented foods, such as improved digestion, immune function, and mental health, and what mechanisms underlie these effects? What challenges do food manufacturers face in ensuring the safety and quality of fermented products, such as controlling microbial growth, preventing spoilage, and minimizing the risk of foodborne illness? How can fermented foods be incorporated into a healthy and balanced diet, and what are the considerations for individuals with specific dietary restrictions? What opportunities exist for further research and innovation in the field of fermented foods, and how can industry stakeholders collaborate to advance our understanding of their health benefits and promote their consumption?