Korean ferments are gaining popularity amongst U.S. consumers, and Korean agriculture leaders are trying to increase exports of Korean-made fermented foods to the U.S. At the first Korean Fermented Food Forum this month in Washington D.C., industry leaders shared their expertise on the future of Korean ferment in the American market.

“If you’re going to look at and work with fermented foods, you really have to look at Korea because that’s where all the action is, that’s where all the good food is,” says Fred Breidt, Ph.D., a microbiologist with the USDA (and a TFA Science Advisor). Breidt was the keynote speaker at the event. “It’s becoming more and more popular to use these kinds of foods for their tremendous flavors that they can impart to food products and their health benefits as well.”

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Author: Hyojin Lee

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