ABSTRACT
Fermented foods are consumed in every country of the world and, as the chapters in this book show, there is growing scientific evidence that many fermented foods are good for health or contain ingredients that are good for health. Foods that improve or change the intestinal microflora are of particular interest because of our increased knowledge of the role the intestinal microflora plays in health and disease resistance. In the future, more fermented foods with health-promoting properties will become available on the market, with many directed towards consumers with very specific health and metabolic needs.
