At the Winter Fancy Food Show in Las Vegas, Britt’s Fermented Foods showed off pickles made without vinegar. As the brand says on its site, "we consider our Oak Barrels to be the first ingredient to all our ferments. Our oak barrels help us achieve the ancient practice of Lactic Acid Fermentation." The no-heat and no-vinegar pickles make the most of lactic acid fermentation for safe preservation, all the while keeping the nutrients and flavors vibrant and natural.
The brand offers varieties like the I.P.O. Pickle, the Peace Pickle and the Spicy Pickle.
As consumers learn more about the importance of digestive health and the role the gut plays in one's overall well-being, fermentation is being explored in new ways to add value to familiar foods and beverages.
No-Vinegar Pickles
These Pickles Made Without Vinegar Use a Fermentation Method Instead
Trend Themes
1. Fermentation Foods - Opportunity to explore new ways of fermentation to add value to familiar foods and beverages.
2. Lactic Acid Fermentation - Opportunity to leverage the benefits of lactic acid fermentation for safe preservation while keeping the nutrients and flavors vibrant and natural.
3. Vinegar-free Foods - Opportunity to offer vinegar-free versions of popular foods and beverages to cater to health-conscious consumers.
Industry Implications
1. Food and Beverage - Opportunity to develop innovative products that leverage fermentation, lactic acid fermentation and vinegar-free concepts.
2. Health and Wellness - Opportunity to align with the growing awareness of digestive health and the gut-brain connection.
3. Sustainable Packaging - Opportunity to explore sustainable packaging options for fermentation products, with a focus on reducing waste and carbon footprint.