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Elevate Your Culinary Creations with Fermentation: Explore Griffith Foods' Innovative Products Today!


Elevate Your Culinary Creations with Fermentation: Explore Griffith Foods' Innovative Products Today!
Fermentation serves as a method to prolong the availability of seasonal, local ingredients while introducing consumers to a diverse array of global flavors. These fermented foods hold promise for potential wellness advantages, as they often contain live probiotics beneficial for digestive health and may boast enhanced bioactive components such as vitamins or other compounds.
In the culinary realm, fermented foods are embraced by foodservice operators seeking to enrich their dishes with complexity and depth. From miso and umeboshi to pickled vegetables, sourdough, and fruit vinegars, these ingredients are finding their way onto menus worldwide. Dosa, a fermented lentil and rice pancake from South India, is also gaining popularity on a global scale.
Innovative offerings are cropping up on menus, showcasing the versatility of fermented foods:
  • A plant-based "lamb" burger featuring seasoned fermented vegetables from a UK-based delivery-only brand.
  • A kimchi-filled hand pie encased in a flaky pastry shell, available at a major QSR chain in Singapore.
  • A fast-food chain boasting the world's largest dosa menu with over 100 varieties in India.
Fermentation is revolutionizing the protein industry, particularly in the realm of meat, seafood, and egg alternatives that are both sustainable and flavorful. Precision, traditional, and biomass fermentation techniques are being explored as efficient and scalable means to address global food challenges.
Innovations in the protein space include: 
  • Vegan eggs produced through precision fermentation, offering protection against issues like avian flu while conserving water, land, and energy in the US.
  • Mycoprotein chicken substitutes providing high-protein, high-fiber, and low-saturated fat alternatives in the UK.
  • Green pea tempeh, a naturally fermented, protein- and nutrient-rich plant-based food suitable for various culinary applications in Thailand.
In the snack category, intriguing trends are emerging in terms of flavor and presentation. Traditional snacks like crisps, crackers, and nuts are being reinvented with popular fermented flavor profiles such as kimchi and sauerkraut. On the sweeter side, chocolates crafted through microbial fermentation are positioning themselves as climate- and gut-friendly alternatives.

On retail shelves, there's a variety of innovative products showcasing the versatility of fermentation: 
  • Sustainable chocolate bars made from fermented oats and precision fermentation techniques, hailing from Germany.
  • Instant ramen flavored with Korean kimchi, gaining popularity in Saudi Arabia, India, and the UAE.
  • Nattō, a traditional Japanese dish of fermented soybeans, reimagined as a freeze-dried snack or jerky.
  • Panettone cake crafted using a natural fermentation process, resulting in a light, moist texture, originating from Brazil.
Fermented ingredients infuse foods with sour, umami, and tangy flavors, creating memorable and well-balanced dishes. From irresistible snacks to menu items potentially supporting digestive health, fermentation offers a promising avenue for advancing the food industry.
Incorporating fermented elements into culinary creations is showcased by Chef Ryan Flick, who integrates them into his Plant-based Ravioli. This dish features Griffith Foods Plant-Based Vegan Beef Seasoning and Custom Culinary® Brown Gravy Mix. The ravioli are filled with textured plant protein, slow-cooked in upcycled fermented red wine pomace, and finished with butternut squash and miso butter foam.
The traditional Ethiopian and Eritrean staple, injera, is highlighted for its fermentation process. Injera, a pancake-like flatbread made from teff flour, serves not only as a plate but also as a utensil to scoop up stews and salads. An Injera Platter typically includes spongy flatbread served with atkilt wot (sautéed cabbage, potatoes, and carrots), azifa (lentil salad), chermoula (herb sauce), blatjang (apricot chutney), and labneh (yogurt).
Harness the power of fermentation to elevate seasonal ingredients and turn ordinary flavors into extraordinary culinary creations. Connect with your Griffith Foods representative today to discover how our versatile products can take your dishes to the next level.
Discover a world of possibilities with our range of products:
  • Unleash deep umami flavors and fermented undertones with our topical seasonings, marinades, and brines. Featuring ingredients like aged vinegars, fermented garlic, and warming spices, these products will elevate your dishes to new heights.
  •  Black Garlic and Balsamic Vinegar Snack Seasoning
  • Winter Fruit Brine
  • Pepperoni Cure and Seasoning
Sauces and Dressings:
  • Add complexity to salads and dipping sauces with our selection of sauces and dressings. From fermented red miso to rice wine and pungent fish sauce, these ingredients will bring depth of flavor to your creations.
  • Miso-Mirin and Ponzu Glaze
  • Nước Chấm (Vietnamese Dipping Sauce)
  • Textures and Coatings:
  • Experience the tart, fermented notes of classic starters combined with rich buttery flavors in both sweet and savory applications.
  • Sourdough Chickpea Pancake Batter

Stay ahead of the curve with innovative products utilizing fermentation techniques. What's next in the world of culinary innovation?
As fermented protein products transition from experimentation to mainstream adoption, educating consumers about the benefits of precision fermentation will be crucial.
Expect to see more claims linking fermented snacks, such as pre- and probiotic-rich skyr and kombucha, to a wider range of health benefits beyond gut health. Continued research will be necessary to substantiate these claims.
While fermented meat and dairy alternatives are currently popular in fine dining, anticipate their wider adoption in QSR and fast-casual operations as plant-based fermented foods become increasingly mainstream.