Garlic has gotten a bad rap for its tendency to induce halitosis after consumption, but black garlic is emerging as the breath-friendly answer to this culinary staple.
So what’s black garlic all about? Essentially, it’s raw garlic that has been aged for a month under high heat so that it ferments. This fermentation process yields a softer texture, sweeter taste, a much darker color—and no bad breath.
Best of all, black garlic retains all the nutritional value of raw garlic and then some. According to BlackGarlic.com, this naturally-fermented garlic actually contains almost twice as many antioxidants as its raw counterpart, including the cancer-preventing S-Allycysteine compound.
Breath-Friendly Seasonings
Black Garlic Emerges as Next Healthy Kitchen Must-Have
Trend Themes
1. Black Garlic - Black Garlic has emerged as a breath-friendly, healthier alternative to raw garlic, sparking opportunities for innovative seasoning products.
2. Health-conscious Seasonings - The trend towards health-conscious eating is driving the demand for breath-friendly seasonings like black garlic, offering disruptive innovation opportunities in the seasoning industry.
3. Fermented Foods - The rise of black garlic highlights the growing popularity of fermented foods, presenting disruptive innovation opportunities for food producers exploring different fermentation methods.
Industry Implications
1. Food Seasoning - The food seasoning industry can capitalize on the trend of black garlic and develop innovative products targeting health-conscious consumers looking for breathable, flavorful options.
2. Functional Food - The functional food industry can explore the health benefits of black garlic and incorporate it into various products, tapping into the growing market of wellness-focused consumers.
3. Natural Remedies - The natural remedies industry can promote black garlic as an alternative to raw garlic with added health benefits, offering disruptive innovation opportunities in the wellness sector.