ABSTRACT
Fermentation, defined as the preservation method for food via microorganisms, is one of the top food trends to date, though this method is as old as mankind, embedded in many cultures. Since various fruits and vegetables have been observed to be largely wasted due to lack of proper storage and processing methods, especially during their glut seasons, fermentation processes have been developed in order to preserve perishable food in times of scarcity by converting it into processed food and beverages. Fermented food has various advantages over the raw food materials, viz., extending the shelf life of foods, improving their nutritional value, as well as converting food wastes into high-value food ingredients, chemicals, and biochemicals, safe for consumption, good palatable qualities, lesser cooking time, and even gives them a unique flavor profile in food. These benefits have led to an elevated consumer demand for fermented products in terms of diverse flavors and more functionality. The advancement in technology leading to the invention of advanced techniques and machinery increases food productivity, which requires proper storage and preservation techniques. The 20th century has witnessed the evolution of fermentation from traditional household preservation of primary produce to a futuristic technology. Recent studies have shown many innovations in food fermentation technologies, such as emerging thermal and non-thermal food processing technologies, bringing significant advancements by improving sustainability, food security, human and environmental health, and the global economy. This further leads to the production of a wide range of fermented products that are now consumed around the world. This chapter discusses the recent application of emerging fermentation technologies and the applications investigated so far, varieties of fermented food products, and the current and future challenges in food preservation by the use of fermentation technology as well.
