By Linda Funk
Changing global health attitudes have contributed to the rising interest in wellness and created new opportunities for functional foods, including fermented soy foods. The market for fermented foods and drinks is expected to grow by $846.73 billion from 2023 to 2027 at a compound annual growth rate (CAGR) of 7.16%. The Asia Pacific region is anticipated to show the largest growth. Fermented foods made with Sustainable U.S. Soy include tempeh, miso and soy yogurt as well as the traditional Japanese specialty, natto.
Natto is customarily eaten with rice at breakfast in Japan, where it is considered a nutritional food. When used as a condiment, natto is mixed with other ingredients such as mustard, chives and soy sauce. Made from fermented soybeans, natto is distinguished by its sticky texture. The signature strong aroma and cheese-like flavor have led to natto being compared to a soy food version of Limburger cheese.
Currently, Sustainable U.S. Soy provides approximately 70% of the soybeans used by Japan’s natto industry. U.S. researchers and growers continue to provide the high-protein, small-seed-size soybeans with a clear hilum to meet the growing demands of the industry.Click here to see more...