Fermented Foods

Stephanie B. Meyer, Ada Medina-Solórzano, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Julia R. Skinner

Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.

Julie M. Peterson yWendy Dahl

This publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.

Fidela Gjondrekaj yWendy Dahl

Olives are small fruit that grow on the olive tree, scientifically known as Olea europaea. These fruit have been cultivated and consumed for thousands of years, primarily in the Mediterranean region. Known for their distinct flavor and texture, olives are commonly used as a food ingredient and also processed into olive oil. There are many different varieties of olives, each with its own unique taste and characteristics. They can range in color from green to black, while variations in flavor and texture depend on the ripeness and processing method. Olives are a versatile, nutritious food with significant culinary and health benefits, making them a valuable addition to a balanced diet.

Paula P. Domingues yWendy Dahl

Sauerkraut is a cabbage product that originated in ancient China and is now consumed worldwide. Sauerkraut is made through lactic acid fermentation, and it has been associated with a variety of health benefits, including antioxidant, anti-inflammatory, and anticarcinogenic properties. However, individuals with high blood pressure, histamine sensitivities, those prescribed MAOIs, or those who are immunocompromised should consider avoiding sauerkraut due to its high sodium and histamine content, possible food safety risks, and potential interaction with MAOIs.

Marina Axentii, Jiyan Aslan Ceylan, Roxanne Valle, Matthew E. Smith, yJuan E. Andrade Laborde

Mycoprotein is a protein-rich food ingredient produced from fungi through controlled biomass fermentation. It is gaining attention as part of diversified, modern diets. Unlike proteins derived from plants and animals, mycoprotein comes from fungi. The name mycoprotein references fungal mycelium, the naturally fibrous growth structure of fungi. Mycoprotein is consumed as whole fungal biomass rather than as an extracted protein isolate. It has a unique nutritional profile that combines protein, essential amino acids, and dietary fiber, while being low in saturated fat and free of cholesterol. As interest in sustainable food choices that support both human health and environmental stewardship has grown, mycoprotein has emerged as a potential contributor to resilient food systems.

Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell

Every cell in your body needs water to function correctly. That’s why it’s important to stay hydrated. Even though all fluids provide hydration, water is a better choice. The information in this publication can help you learn why. Written by Jeanine Beatty, Shari Bresin, Karla Shelnutt, and Gail Kauwell, and published by the UF/IFAS Department of Family, Youth and Community Sciences, revised August 2024.