Article headline in Slate Why tart foods like pickles, Greek yogurt, and kombucha are sweeping America.
If Katherine Alford says sour flavors are having a national moment, pay attention. A vice president at the Food Network, Alford runs its expansive test kitchen in Manhattan’s Chelsea neighborhood.
Alford isn’t the only culinary professional perceiving a growing taste for sourness—others in the food world are picking up on the same signals, and companies are swooping in to capitalize on America’s growing taste for tartness. Think of thick, sour Greek yogurt, which has expanded from a meager 1 percent market share in 2007 to take over more than one-third of the entire yogurt market this year. And salt and vinegar chips, which used to seem like the kind of thing your weird uncle ate, have also gained a foothold in the American market.
Kombucha is at the same place yogurt was in the 70s. A weird, exotic food with a fanatical cult following. Something that most people thought mainstream America would never embrace. Curdled fermented milk? Who would eat that stuff?
When the Kombucha ice-cream comes out in full force and the culinary sector embraces, then folks will know what's for the desert/dinner? I don't want to see Kombucha go straight to dethroning CSD's (COKE PEPSI STUFF) category just yet. However, in my mind, at some near juncture in time Kombucha will supplant traditional mainstream soda's. I really enjoy tasting/drinking Reed's Kombucha and knowing its good for me is just another reason to feel good about making that crossover from CSD to Kombucha beverage selection.