Canadian Fermented Foods Initiative

Canadian Fermented Foods Initiative A national effort to explore and advance the role of fermented foods in health and food systems.

Funded by the Weston Family Foundation, led by academic experts from Western University & Lawson Research, U of Calgary and U of Alberta!

Did you know your muscles can also “ferment”? 💪🦠Fermentation is not just something that happens in foods like yogurt, ki...
05/27/2026

Did you know your muscles can also “ferment”? 💪🦠

Fermentation is not just something that happens in foods like yogurt, kimchi, kefir, etc - your own body can perform a type of fermentation too!

During intense exercise, when your muscles need energy faster than oxygen can be delivered, muscle cells start breaking down glucose (sugar) rapidly through a process that produces lactate (lactic acid).

Interestingly, lactic acid bacteria in fermented foods also produce lactic acid when they ferment sugars in foods.

These are very different biological systems but both involve transforming sugars into energy-related compounds and producing lactate/lactic acid along the way.

Fermentation is actually one of the oldest and most fundamental biological processes on Earth — used by microbes, foods, and even our own bodies.

SHARE this knowledge with others ❤🧠

Apple cider vinegar (ACV) has been around for centuries — but modern science is still uncovering how fermentation may in...
05/23/2026

Apple cider vinegar (ACV) has been around for centuries — but modern science is still uncovering how fermentation may influence its health effects 🍎

Fermentation transforms apple sugars into organic acids and other bioactive compounds that may influence glucose metabolism, digestion, and satiety.

Recent clinical evidence suggests ACV consumption may have modest effects on certain metabolic markers. Meta-analyses have reported associations with:

⬇ Total cholesterol (~6 mg/dL)
⬇ Fasting blood glucose (~8 mg/dL)
⬇ HbA1c (~0.5%)

Some studies also suggest that consuming ACV before meals may help reduce post-meal glucose responses.

However, evidence is still evolving, and not all products are the same. Factors such as fermentation methods, concentration, dose, and processing can substantially influence composition and potentially health effects.

At CFFI, we are interested in helping build stronger scientific frameworks to better understand who benefits, from what, and why when it comes to fermented foods and health.

More details at: https://fermentedfoods.ca/consumers/

Reference: (Amir et al., 2021). The effect of apple cider vinegar on lipid profiles and glycemic parameters: a systematic review and meta-analysis of randomized clinical trials. BMC Complementary Medicine and Therapies. 21. 10.1186/s12906-021-03351-w.

Today is International IBD Day 🌿Inflammatory bowel disease (IBD), including Crohn's disease and ulcerative colitis, affe...
05/19/2026

Today is International IBD Day 🌿

Inflammatory bowel disease (IBD), including Crohn's disease and ulcerative colitis, affects millions worldwide.

Only a handful of clinical studies have studied fermented food interventions in IBD populations. However, there is emerging evidence showing that certain fermented foods can cause improvements in gut inflammatory markers and gastrointestinal symptoms.

🔬 Research in IBD is accelerating

There are currently 46 actively recruiting clinical studies in Canada involving IBD populations, yet none looking specifically at fermented food-based interventions.
Info to recruiting studies: https://clinicaltrials.gov/search?cond=IBD&viewType=Card&aggFilters=phase:1%202%203,status:enr%20rec

Broader nutrition research suggests diet may also influence IBD risk. Larger studies have reported that greater intake of certain ultra-processed food (UPF) subgroups, including soft drinks, refined sweetened foods, salty snacks, and processed meats, is associated with a higher risk of IBD.

Larger studies have found that subgroups of ultra-processed food, including soft drinks, refined sweetened foods, salty snacks, and processed meat, are associated with higher risk of Crohn's Disease.
Ref: J Crohns Colitis. 2023 Apr 19;17(4):535-552. doi: 10.1093/ecco-jcc/jjac167

Future studies are needed!
Understanding who benefits, from what, and why will require better product characterization, standardized frameworks, and larger clinical trials — something CFFI is actively working to help advance.

What fermented food would you like researchers to study in IBD? 👇

Why can some people tolerate sourdough bread better? Many people assume sourdough is easier to tolerate simply because i...
05/19/2026

Why can some people tolerate sourdough bread better?

Many people assume sourdough is easier to tolerate simply because it contains “less gluten,” but research suggests that, in many cases, the improved tolerability may be more related to reductions in fermentable carbohydrates (FODMAPs) — particularly fructans — during fermentation.

During sourdough fermentation, microorganisms such as yeasts and lactic acid bacteria break down and transform some of the compounds naturally found in flour, including fructans and some gluten-related components.

FODMAPs are naturally present in wheat and some other grains that can contribute to digestive discomfort in sensitive individuals.

Because sourdough fermentation is often slower and more microbially complex than commercial bread fermentation, some of these compounds may be partially degraded over time. This may help explain why some individuals report tolerating certain sourdough breads better than some commercial breads.

However, not all sourdough breads are the same:

• Fermentation time matters

• Different microorganisms break down compounds differently

• Different flours contain different sugars and proteins

For example, wheat, rye, barley, and other grains can vary substantially in their carbohydrate composition, including fructans and other fermentable compounds.

Importantly, sourdough bread is NOT gluten-free unless specifically made with gluten-free ingredients, and individuals with celiac disease should only consume products certified gluten-free.

Reference: (Menezes et al., 2018) Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects. doi: 10.3389/fmicb.2018.01972

Sourdough bread vs commercial bread 🍞🦠Sourdough bread is made using a sourdough starter: a fermented mixture of flour an...
05/15/2026

Sourdough bread vs commercial bread 🍞🦠

Sourdough bread is made using a sourdough starter: a fermented mixture of flour and water containing wild yeasts and lactic acid bacteria that naturally develop over time.

In contrast, commercial bread is typically made using commercial baker’s yeast (usually Saccharomyces cerevisiae), which allows dough to rise more quickly and consistently during large-scale production.

One key difference is how the bread rises:
• In sourdough, microorganisms slowly ferment sugars and naturally produce gases that create air bubbles in the dough
• In many commercial breads, rapid-rise yeasts and additional additives may be used to speed up production and create a softer, more uniform texture

Because of the longer fermentation process, sourdough breads often develop:
• More complex flavours and aromas
• Different textures
• Organic acids and fermentation metabolites produced by microorganisms during fermentation

During sourdough fermentation, yeasts and lactic acid bacteria work together to transform the dough and shape the final bread.

However, not all sourdough breads are the same. Fermentation time, flour type, ingredients, and microbial composition can all influence the final product.

Bread fermentation is a fascinating example of how microorganisms help shape the foods we eat every day.

🐜🥛 Can ants make yogurt? Surprisingly… yes.Across parts of Turkey and the Balkans, a traditional method known as “ant yo...
05/03/2026

🐜🥛 Can ants make yogurt? Surprisingly… yes.

Across parts of Turkey and the Balkans, a traditional method known as “ant yogurt” used ants, their eggs, larvae, or nest material to kickstart milk fermentation.

New research has now uncovered the science behind this fascinating practice: ants can introduce beneficial bacteria, acids, and enzymes that help transform milk into yogurt. In particular, researchers found that ants contribute lactic acid bacteria, acetic acid bacteria, formic acid, and proteases—all of which can help drive fermentation.

It’s a powerful reminder that fermentation has always been shaped by the natural world—and that traditional food knowledge often holds scientific wisdom we’re only beginning to understand.

Would you try ant yogurt? 👀👇

Reference: Sinotte et al. (2025). iScience 28:113595.

🌶️ Ever heard of Kochujang (Gochujang)?This iconic staple from Korea is more than just a flavourful kick — it’s a centur...
04/14/2026

🌶️ Ever heard of Kochujang (Gochujang)?

This iconic staple from Korea is more than just a flavourful kick — it’s a centuries-old fermented paste packed with deep umami, subtle sweetness, and heat.

👩‍🍳 Made by fermenting chilli flakes, soybeans, glutinous rice, and salt over months, kochujang develops its rich, complex taste naturally.

💡 Did you know?
Emerging research suggests it may support fat metabolism and heart health when consumed regularly as part of a balanced diet.

Learn more about the clinical studies by reading our Literature Review: Current Research in Fermented Foods: Bridging Tradition and Science.
Sampsell et al., 2025 - https://pubmed.ncbi.nlm.nih.gov/41232606/

Could kimchi help clear microplastics from your gut? 💡Emerging research shows that Leuconostoc mesenteroides CBA3656, a ...
04/02/2026

Could kimchi help clear microplastics from your gut? 💡

Emerging research shows that Leuconostoc mesenteroides CBA3656, a bacteria in kimchi, can bind to tiny plastic particles in the digestive tract and help remove them through stool!

Step by step:
1️⃣ Eat kimchi
2️⃣ Beneficial bacteria attach to microplastics in your gut
3️⃣ Microplastics are excreted safely

While promising, these results are in animals and still need to be tested in humans.

📄 Reference: Kim et al., 2025 (https://doi.org/10.1016/j.biortech.2026.134234)

✨ We're starting a cool Science Facts series—stay tuned for more!

If you’re still unsure about the answers to these questions, we’ve got you covered 👀Head to our website to explore our r...
03/24/2026

If you’re still unsure about the answers to these questions, we’ve got you covered 👀

Head to our website to explore our resources (infographics, webinars, etc) and learn more about fermented foods! Everything you need to know is in our Consumers section.

You will also find links to local farmers markets by province, as well as lists of Canadian fermented food producers so you know where to get your fermented foods locally!

🔗 fermentedfoods.ca — link in bio

Cheesemaking 101 🧀It all starts with milk, which is heated and combined with beneficial bacteria. These bacteria ferment...
03/19/2026

Cheesemaking 101 🧀

It all starts with milk, which is heated and combined with beneficial bacteria. These bacteria ferment lactose (milk sugar) into lactic acid, lowering the pH and helping develop flavour.

Next, a coagulant like rennet is added to turn the milk into solid curds and liquid whey. The curds are cut, drained, and shaped into cheese.

Finally, the cheese is aged in a controlled environment, where bacteria and yeasts continue to transform its texture and flavour over time.

😎Here’s the cool part: as bacteria feed on lactose and much of it is removed with the whey, the amount of lactose drops significantly. That’s why many aged cheeses are naturally low in lactose and often easier to tolerate.

Want to dive deeper into the science of cheesemaking? Check out this review:
https://doi.org/10.3389/fmicb.2021.703284

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