Fermented Food & Beverage Trends

Fermented food & beverage trends have moved into everyday eating, reshaping what consumers expect from flavor and function. From kimchi to kombucha, and now from koji to kefir, fermentation connects health, taste, and authenticity. Behind this growth is a new generation of products that appeal as much to the wellness shopper as to the flavor seeker.

What’s trending in fermented foods & drinks for 2025

Kombucha was the starting point, but it’s far from the whole story. Consumers are reaching for kefir, water kefir, tepache, amazake, and miso-inspired drinks that bring a savory depth and cultural heritage to the table. Koji, shoyu, and tamari are finding space in condiments, snacks, and even beverages. Across markets, heritage ferments like kimchi, sauerkraut, and injera are inspiring mainstream retail launches and restaurant collaborations.

Ingredients and innovation to watch

Innovation is moving fast across fermented plant proteins, hybrid dairy-plant products, and new functional bases for beverages. Fermented proteins and precision fermentation are becoming central to flavor and nutritional enhancement, helping brands scale sustainable production. There’s a growing push toward plant-based fermentation, from vegan yogurts to cultured cheeses and probiotic dips that replace dairy while maintaining texture and taste.

The fusion driving fermented drinks

Fermented beverages are expanding beyond kombucha to include botanical sodas, savory tonics, and low-alcohol mixers. Tepache, made from pineapple peel, is now appearing in global bars and casual dining menus. Flavor experimentation continues, with fruit and herb pairings, prebiotic “dirty sodas,” and koji-based mocktails catering to both taste and wellness needs.

For brands experimenting with flavor-forward condiments, explore Tastewise’s Fermented Ginger Garlic Chili Sauce, a bold, probiotic-rich creation that blends ginger, garlic, and chili for a tangy, gut-friendly kick. This recipe shows how fermentation can elevate flavor intensity while supporting digestive health, giving brands an example of how functional innovation translates directly to the plate.

Why fermented foods are having a moment

The gut health connection

Consumers are prioritizing gut health above all other motivators. According to the Fermented Flavor: What’s Trending & Why Survey, 44.2% of respondents consume fermented foods for digestion and wellness, three times more than those who choose them purely for bold flavor. Another 34% of consumers say they’re more likely to trust a new fermented product when it carries a clear health benefit such as probiotic support.

This connection between functional benefit and flavor experimentation explains why brands are reframing fermented products as daily wellness choices rather than specialty goods.

Clean label, authenticity, and sustainability

Transparency is one of the strongest purchase drivers: 36.7% of consumers choose fermented foods because they believe they are more natural and clean label. Small-batch and craft-style positioning strengthens authenticity, while upcycling and circular fermentation models appeal to sustainability-minded audiences. Local and heritage fermentation traditions are also gaining value as brands look for distinct sourcing and storytelling angles.

Flavor exploration and consumer curiosity

Fermentation is now seen as a gateway to umami-rich, globally inspired flavors. Ingredients such as miso, koji, and umeboshi deliver depth and novelty while connecting consumers to culinary cultures they trust. Tastewise data shows that discovery happens mostly offline: 39.6% of consumers find new fermented products at the grocery shelf or through in-store sampling, far more than through social media or online searches. This means physical activation, whether through sampling or packaging design, remains essential.

How F&B brands can tap into the fermented movement

Get hyper-local or go global

The opportunity lies in interpreting local traditions for wider audiences. African staples like togwa, garri, and umqombothi can inspire snacks, sauces, or beverages that combine cultural authenticity with functional appeal. At the same time, global ferments such as miso and tepache continue to open new markets through cross-category applications. Seasonal or limited-edition fermented products create anticipation while strengthening premium positioning.

Explore emerging use cases 

Consumer data points to where interest is growing. In Tastewise surveys, 80.9% of respondents said they would try a snack or dip with fermented ingredients, far ahead of low-alcohol cocktails or mixers. These signals can guide product ideation: pair gut-health claims with trending flavor ingredients, and monitor consumer queries to identify new use cases. Tastewise’s platform surfaces these patterns quickly, showing how flavors, functions, and claims connect across digital and retail channels.

Launch with flavor, position with function

Taste remains the entry point. Brands should lead with sensory appeal, savory, tangy, and complex, while reinforcing function through secondary claims like probiotic content, low sugar, and digestive support. Packaging and naming can emphasize fermentation as a natural enhancer rather than a scientific process. Gut-friendly sodas, miso hummus, or koji-based marinades all reflect this balance of taste-first storytelling backed by functional value.

Conclusion 

Fermentation connects centuries of tradition with tomorrow’s innovation. It reflects how flavor, function, and authenticity now shape the way consumers eat and drink. Fermented food & beverage trends highlight the growing demand for products that balance taste with wellness, proving that gut health, clean label formulation, and cultural inspiration can coexist. For brands, this is the moment to build flavor-first, function-driven concepts that turn everyday eating into an experience rooted in real benefits and bold taste.