While consumers are used to seeing various vegetables pickled in jars, Pacific Pickle Works' Fenn Shui offers a taste of pickled fennel root. 'Fenn Shui' promises a "totally unique zen experience" that pairs pieces of fennel rot with a rice vinegar-based brine, ginger, citrus fest and Thai chiles. When it comes to enjoying the product, the brand recommends pairing it with meat, salads or even as a tangy replacement for onions—Pacific Pickle Works even offers a recipe for a Fenn Shui Burger where the product can be used as a substitute for the vegetable.
The demand for fermented and preserved foods, as well as products with tangy tastes, has led to a surge in creatively pickled products.
Why This Trend Is Growing
- Fermented Foods
- Opportunity for businesses to explore unique pickled products using fermentation techniques.
- Preserved Foods
- Innovation potential for extending the shelf life of different foods by pickling and preserving them.
- Tangy Flavors
- Disruptive opportunities for creating tangy flavored products that offer a unique taste experience.
Industries Being Reshaped
- Food and Beverage
- Businesses can capitalize on the growing demand for pickled products in the food and beverage industry.
- Culinary
- Opportunities for chefs and restaurants to incorporate pickled products in their menus, offering unique flavors to customers.
- Gourmet Product
- Potential for specialty gourmet companies to develop and market unique pickled products to cater to consumers' evolving tastes.
