28/03/2026

LYFE SATURDAY | MAR 28, 2026

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Fermented foods go mainstream

F ROM the shelves in niche boutique grocers to the baskets of everyday shopping supermarkets, fermented foods such as yoghurt, kimchi, kefir, tempeh and kombucha are readily, easily accessible across the globe. The increased attention towards them is not random, nor did it appear overnight as they are at the intersection of health research, food culture and evolving eating habits. Cultivated from the age-old process of fermentation, which have been used for thousands of years to preserve food and improve taste, fermentation is an old process that relies on bacteria or yeast to break down sugars and starches in food. This process produces acids, gases or alcohol, which will change the flavour and texture of food. Before refrigeration, fermentation was the de facto method to get food to last longer. Today, it gets attention for different reasons. o Gut health, flavour, cultural trends fuel global interest Ű BY MARK MATHEN VICTOR

Not all fermented foods contain active probiotics, especially products treated after fermentation.

Live-culture yoghurt and kefir remain among the most studied fermented foods linked to gut health.

Health benefits attract consumers As discovered over the past decade or two, gut health plays a crucial role in overall well-being, and fermented foods enter the fray due to their live microorganisms, often called probiotics. Research shows the gut microbiome plays a role in digestion,

immune function and inflammation. Some fermented foods, such as yoghurt with live cultures and kefir, are proven sources of beneficial bacteria. Large reviews published in medical journals show that probiotics can help with specific conditions, including lactose digestion and some digestive disorders. Fermented foods may also increase the diversity of gut bacteria, which researchers link to better overall health. However, experts are clear on one point: Not all fermented foods contain live cultures by the time they are eaten, especially if they are pasteurised. The benefit depends on the product and how it is made. People also associate fermented foods with fewer additives and simpler processing. That fits current interest in whole foods and reduced sugar diets. Some fermented products contain less sugar because microbes consume it during fermentation. Tradition meets modern taste Flavour matters as much as health, with fermentation producing sharp, sour and savoury tastes that appeal to

modern palates. Foods such as kimchi, miso and sauerkraut add depth without heavy seasoning, as chefs and home cooks use them to boost flavour in simple dishes. There is also cultural interest. Many fermented foods come from long-standing food traditions in Asia, Africa and Europe. As global cuisines mix, these foods gain new audiences. Younger consumers often see them as authentic and rooted in history, even when sold in modern packaging. Social media play a role, but they do not create the trend on their own. Interest grew alongside better access, clearer labelling and wider understanding of fermentation basics. Challenges, practical limits Despite the attention, fermented foods are not a cure-all or a silver bullet for health problems, and health authorities warn against overstated claims. Eating fermented foods does not replace medical treatment or guarantee better health. For example, salt content is another concern, and foods such as kimchi and pickles can be high in sodium, which matters for

Fermentation can be used to make dishes such as kimchi or standard vegetable pickling. people managing blood pressure. Cost and confusion also limit uptake. Some products marketed as fermented offer little probiotic value, with consumers often struggling to tell the difference between live culture foods and those treated after fermentation. Nutrition experts generally advise moderation and variety. Fermented foods work best as part of a balanced diet that includes fibre, fruits and vegetables, which feed and fix gut bacteria over time. Ultimately, fermented foods get attention because they sit at the centre of the Venn diagram, where they taste good, have a link to credible research on gut health and carry cultural weight that modern consumers value. The interest is real, but the benefits depend on informed choices rather than hype.

Malaysians get free Buttercreme Latte from Zus Coffee, Shopee for Raya Fermentation can be done not only at home but also in a factory setting. – P I C S F ROM F REE P IK

WHAT started as a festive giveaway quickly gained traction over the weekend, as Shopee treated Malaysians to 60,000 cups of Buttercreme Lattes. Launched in collaboration with Zus Coffee, the campaign invited users to participate in the Shopee Raya Kopi Percuma game for a chance to win a free drink, drawing strong participation across outlets nationwide. Queues swelled during peak hours as Malaysians turned up in full force across different states, including Malacca, Kedah, Kelantan, Terengganu and Pahang, to claim

their free drinks. Across more than 860 Zus Coffee outlets, the steady stream of customers showed no signs of slowing down amid the festive period. With thousands of Malaysians trying their luck on the Shopee game during their balik kampung journeys, the Shopee Raya Kopi Percuma game became one of the ways the platform celebrated Hari Raya with its users. As people travelled between celebrations and reunited with loved ones, the Buttercreme Latte by Zus Coffee offered a timely refreshment during long travels and festivities.

Malaysians queue outside the Zus Coffee outlet at Jalan Masjid Tanah Ria Utama, Malacca.