ABSTRACT
Among the new generations, the awareness and appreciation of indigenous healthy foods including alkaline-fermented foods (AFFs) needs to be enhanced. AFFs are considered to be old-fashioned. In fact, some of the food processing techniques are outdated with low hygiene and quality standards. Some AFFs have a poor appearance and lack convenience. Are many valuable AFFs threatened with extinction? Upgrading of quality, safety, and convenience is required to keep AFFs on the future menu.
