The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed to ensure this trend doesnât become just another passing fad.
Read more about it via https://www.nutraingredients.com/Article/2020/02/24/Kefir-and-kombucha-going-mainstream-but-science-is-yet-to-ferment?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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