Traditional Fermented Foods and Beverages as Sources of Flavor Innovation: Current Trends and Consumer Perspectives

Mehmet Turan Ayseli

doi:10.57252/jrpfoods.2026.2

Authors

Mehmet Turan Ayseli Dr

DOI:

https://doi.org/10.57252/jrpfoods.2026.2

Keywords:

Fermented foods, flavour, aroma compounds, consumer preferences

Abstract

Traditional fermented foods and beverages (TFFBs) have experienced renewed global interest due to their distinctive sensory characteristics, clean-label image, and perceived health benefits. Simultaneously, consumer preferences have shifted from simple flavor profiles toward more complex, authentic, and fermentation-derived sensory experiences. The TFFBs is attracting growing attention especially among young generation because of their umami-rich and complex flavor profiles associated with products such as miso, doenjang, koji-based foods, and fermented kombucha products. Different flavor trends are attracting attention, such as "honey-miso," where miso is mixed with honey and sweet profiles and incorporated into ice cream, confectionery, and snacks. Therefore, this review evaluates emerging flavor trends in TFFBs and highlights the role of microbial fermentation in shaping contemporary consumer preferences. The review also briefly discusses the increasing demand for swicy (sweet–spicy), sweet–savory, fruity, and floral flavor combinations, which have driven the incorporation of fermented ingredients into desserts, snacks, condiments, and beverages. The contribution of fermentation-derived metabolites, including volatile compounds in miso, kombucha, is also discussed. Collectively, these trends demonstrate how traditional fermentation continues to serve as an important source of flavor innovation while simultaneously meeting evolving consumer expectations for natural, diverse, and sensory-rich food experiences.

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