Trends in the Latest Research on Fermented Beverages

Dear Colleagues,

Fermented beverages are a diverse group of food products that have been consistently very popular among consumers worldwide, including both plant- and animal-based beverages. The most popular ones are obtained by alcoholic, lactic acid and, to a lesser extent, acetic acid fermentations. These beverages are valued for their taste but also for their high nutritional value.

Over the years, with the development of science and technology, the production of fermented beverages has improved and is now highly standardized. The obtained products are characterized by their assumed and repeatable physicochemical, sensory and microbiological quality. However, consumer tastes are variable. They are increasingly looking for new taste and scent sensations. It also expands the group of consumers who appreciate high-quality food, which is health-promoting (including “clean label” ecological products and personalized food) and pro-environmental (sustainable production, carbon footprint, “zero waste”). In Western culture, traditional fermented drinks that are crafted according to old recipes are also very popular. The Eastern culture is also an inspiration.

Products such as kombucha, fermented vegetable juices, kvass, ciders, and fruit vinegarare being rediscovered. Innovations are also visible in the brewing and dairy industries.

It poses a challenge for producers and scientists. New technologies are being developed based on unconventional raw materials, additives, microorganisms and production methods. 

The aim of this issue is to present the latest research on the impact of raw material, technological and microbiological conditions on the production of innovative fermented beverages and their quality, stability and safety in physicochemical, microbiological, nutritional and sensory aspects, as well as consumer acceptability.

Dr. Barbara Stachowiak
Dr. Edyta Kordialik-Bogacka
Dr. Marek Aljewicz
Guest Editors

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