Modernizing traditional fermented foods for a more sustainable and diverse food system

Traditional fermented foods are products belonging to the World Heritage that are often obtained in a more sustainable way than other foods. Over the past decades, traditional food systems evolved to globalized networks of regulated trade. However, for safety, sensorial, and nutritional issues, the way they are produced has to be modernized with a better control of the fermentation step (eg starter cultures vs spontaneous fermentation). Innovations should follow economic, and eco-friendly approaches to improve their safety and quality, creating a good balance among history, culture, and advanced biotechnologies.The production of some traditional fermented foods is well defined through Prote…