Fermented Vegetables: The Path to Increased Demand and Innovation in Norway

Globally, there is a growing interest in fermented foods. In addition to preservation, fermentation contributes to the improvement of nutritional content with possible health benefits, as well as sensory and functional properties.

Background

There is increasing global interest in fermented foods. Fermentation offers exciting innovation opportunities and can contribute to a diverse range of healthy and durable Norwegian vegetable products. The process can improve the nutritional content, provide beneficial health effects, and help reduce food waste.

Despite possible health effects and gastronomic potential, the selection and consumption of fermented vegetable products are less widespread in Norway compared to other European countries. However, Norway has a large production of suitable raw materials such as cabbage and cucumber.

Goals

The main goal of the project is to map out opportunities and barriers for expanding the market for Norwegian fermented vegetables through four sub-goals:

• Gain insight into Norwegian consumers’ knowledge and attitudes towards fermented vegetables.
• Map out food producers’ interest in producing fermented products.
• Gather knowledge about relevant vegetables and fermented products.
• Identify opportunities for Norwegian fermented vegetables.

How We Work

The project consists of the following five main activities:

• Gather consumer insights
• Insights into the food industry
• Knowledge gathering from scientific literature, popular science and other research projects
• Compile insights and identify opportunities and research needs
• Project management and communication.