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Updated: Nov 8, 2025
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
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Fermented foods: Availability, cost, ingredients, nutritional content and on-pack claims
1Department of Nutritional Sciences, King's College London, London, UK.
Summary
Commercially available fermented foods are widespread in the UK, but vary significantly in price, nutritional value, and labeling. Consumers should examine these differences, as scientific evidence for health benefits is still limited.
Area of Science:
- Food Science
- Nutritional Science
- Consumer Studies
Background:
- Fermented foods have a long history of consumption and are now widely available commercially.
- Understanding the characteristics of these products is crucial for consumers and the food industry.
Purpose of the Study:
- To assess the availability, cost, ingredients, nutritional content, and on-pack claims of commercially available fermented foods in the UK.
- To provide insights into the diversity and market landscape of these products.
Main Methods:
- Systematic identification of 143 fermented food products across seven categories in eight major UK supermarket chains.
- Data extraction from manufacturer and retailer websites, with statistical comparisons between categories.
Main Results:
- Kombucha, kefir drinks, sauerkraut, and kefir yoghurts were the most common fermented foods.
- Significant variations in cost, with kombucha and kefir drinks being most expensive, and sauerkraut and miso least expensive.
- Nutritional content (energy, fat, sugar, protein, salt) varied widely; 50.3% of products featured nutrition claims, and specific culture information was inconsistently labeled.
Conclusions:
- Commercially produced fermented foods are diverse in the UK market regarding cost, nutrition, and labeling.
- Consumers need to be aware of these variations, especially considering the limited robust evidence for specific health benefits from human trials.
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