The Role of Fermented Foods in Promoting Longevity
14 Sep 2016 | Japanese Society for Anti Aging
I think the secret to Japanese longevity is that they have healthy microbiota. There are certain fermented foods that have been in the Japanese diet for thousands of years and these are key to this longevity secret.”
This is Rob Wires at Vita Foods Asia in Hong Kong, and I'm here with Beijit Idias from the Japanese Society of Anti-Aging Nutrition, and Bejit was speaking here about Some of the potential for fermented foods.
Can you tell me about this, this trending area of, of nutrition and where you see market opportunities?
Actually, you know, the, the, the macrobiota is one of the future, technologies to develop new products and fermentation offer us the opportunity to develop products which number one is a stable in terms of formulation, but at the same time they bring to the to the consumer efficacy that the consumer today needs.
What are some examples of how you might be able to do this?
For example, we talk about the traditional fruits or vegetables, essence or extract, but in a fermented version, which makes it more stable and at the same time offering some functionality like.
Inflammatory, for example, the fermented pomegranate compared to traditional bomb grenade.
We take such products like the pomegranate or the seaweed like the spirulina and develop out of it a fermented version that can offer such functionality like anti-inflammatory or Anti-pain, etc.
Japanese consumers are very known worldwide for their longevity.
This is kind of something that's known.
What, what, what's the, what's the key to this?
And what, what, what role does the gut health have on this?
I think their secret is in one word is they have healthy microbiota, healthy bacteria system, because of the, thanks to the nutrition they are taking, a huge amount of fermented food, a huge amount of fermented minerals that Promoting the macrobiota and when macrobiota is healthy, they can develop a healthy system, sustainable healthy system.
You've done some very interesting research into this area.
Can you share a few basic bullet points?
For example, we worked a lot in science and technologies coming from the marine science, whatever from the minerals from the sea or the algae, and when we bring this traditional products in a new Technologies we can offer to the consumer products like anti-inflammatory-based liver detoxification or lipid lowering.
Products, for example, the, the minerals coming from the sea, deep sea, etc.
Or the algae, as I mentioned it.
These products have been in Japanese diet for thousands of years, and I think this is what offer to the Japanese this longevity secret.
And I think there's a trend towards fermented foods, particularly now in Western markets.
Do you think that this holds strong market opportunities for Japanese companies to begin looking elsewhere in terms of their exports?
Absolutely.
The fermentation is very traditional Japanese technologies, and it's in a daily consumption among Japanese.
So I think this offer to the Western companies a new opportunity to develop such effective products.
OK, thank you very much.
Thank you very much, Robin.
