The history of fermented foods dates back thousands of years to ancient civilizations.

Ancient humans used fermentation technology to store and process food, allowing food to be preserved for a long time and fully utilized.

Foods such as wine, vinegar, soy sauce, and tofu are all made through fermentation and have become unique traditional foods of various cultures.

At present, the market trend of fermented foods shows the characteristics of diversification and health.

People are paying more and more attention to healthy eating, and fermented foods can help enhance intestinal microflora and reduce the occurrence of intestinal diseases.

In addition, fermented foods can also reduce the anti-nutrient content in food and improve the taste, aroma and nutritional value of food.

Under the increasingly health-conscious market demand, the types of fermented foods are increasing, such as yogurt, enzyme drinks, fermented bread, fermented vegetables, etc.

Fermented food technology has also developed rapidly, and new fermentation methods and technologies are constantly emerging, such as high-pressure assisted fermentation, freeze-drying fermentation, etc.

Therefore, fermented food is not only an ancient traditional delicacy, but also an important part of modern healthy diet, with broad market prospects.