MMI A NALYTICS & I NSIGHTS Fermentation

F ERMENTATION 2 Rather funnily, according to Sandor Katz, author of The Art of Fermentation, fermented foods are “the flavorful space between fresh and rotten.” Not exactly appealing is it? However, most highly prized gourmet foods are fermented ones because the process of fermentation creates very strong flavors. The Food People 2/2015

F ERMENTATION 3 “Eating fermented foods keeps our bodies and our immune systems fine tuned and healthy.” Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of bacteria as something that causes diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy. The Food People 2/2015

4 F ERMENTATION Some common fermented foods: Yogurt Kefir Sour Cream Cream Cheese Sauerkraut Pickled Vegetables Sourdough Kombucha Ginger Beer Fermented foods are highly beneficial. They are traditional, natural and provide us with the probiotics and enzymes we need to function. The Food People 2/2015

5 The Human Genome Project is telling us more and more about how we co-exist (and frankly would not exist) without bacteria living in our bodies. The study discovered genetic signatures of disease-causing bacteria lurking in everyone’s microbiome. But instead of making people ill, these disease-causing microbes simply live peacefully among their neighbors. So what are fermented foods effects on the microbiome? This type of research tells us that eating fermented foods keeps our bodies and our immune systems fine tuned and healthy. F ERMENTATION The Food People 2/2015

6 F ERMENTATION IRI MULO – TOTAL US 52 Weeks Ending

7 F ERMENTATION IRI MULO – TOTAL US 52 Weeks Ending Shelf Stable Sauerkraut is the only declining item in the group!

8 IRI MULO – TOTAL US 52 Weeks Ending F ERMENTATION – P RIVATE B RANDS

9 IRI MULO – TOTAL US 52 Weeks Ending F ERMENTATION – P RIVATE B RANDS

10 IRI MULO – TOTAL US 52 Weeks Ending Ginger Beer does not have any Private Branded items. F ERMENTATION – P RIVATE B RANDS

11 F ERMENTATION – Y OGURT Yogurt is a food produced by bacterial fermentation of milk. IRI MULO – TOTAL US 52 Weeks Ending

12 F ERMENTATION – Y OGURT - D RINK Yogurt is a food produced by bacterial fermentation of milk. IRI MULO – TOTAL US 52 Weeks Ending

13 F ERMENTATION – K EFIR Kefir’s tart and refreshing flavor is similar to a drinking-style yogurt, but it contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. The naturally occurring bacteria and yeast in kefir combine symbiotically to give superior health benefits when consumed regularly. It is loaded with valuable vitamins and minerals and contains easily digestible complete proteins. Kefir Grains The Food People 2/2015

14 F ERMENTATION – K EFIR Kefir is a fermented milk drink made with kefir grains. IRI MULO – TOTAL US 52 Weeks Ending

15 F ERMENTATION – G INGER B EER Ginger beer is composite organism consisting of a fungus, the yeast Saccharomyces florentinus (formerly S. pyriformis), and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme), which form a symbiotic colony of bacteria and yeast. It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains and kombucha. The Food People 2/2015

16 F ERMENTATION – G INGER B EER IRI MULO – TOTAL US 52 Weeks Ending

17 PROBIOTIC The study also tells us that we need many different types of bacteria to keep our microbiomes healthy. We know much more about the benefits of probiotics and many food products claim to have probiotics in them. You have also probably taken a probiotic pill before. While there might be some benefit (vs. doing nothing at all) to eating these types of products, they only cover a very small slice of the types of health promoting bacteria in our microbiomes. They are not the varied types of bacteria you can produce in lacto-fermentation. Scientists have even started naming these varied types of probiotics after the food they exclusively exist in – take for example kimchi – scientists named the bacteria found in kimchi – lactobacillus kimchii. The Food People 2/2015

18 PROBIOTIC IRI MULO – TOTAL US 52 Weeks Ending

19 F ERMENTATION – RFG KOMBUCHA The Food People 2/2015

20 F ERMENTATION – RFG KOMBUCHA IRI MULO – TOTAL US 52 Weeks Ending

21 F ERMENTATION – RTD KOMBUCHA IRI MULO – TOTAL US 52 Weeks Ending

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