Fish Sauce & Its Massive Adherence to Weight Loss Diet Plans

by Basant K. Global Market Research Reports

While globalization is transforming into a new ball game all together, millennial population is in for massive food and taste transformations owing to growing popularity of ethnic food hubs. Love for Asian cuisine is strongly influencing its ubiquitous adoption round the globe. Asian food variants have slowly proliferated into international menu cards and are almost as sought after as their continental counterparts. Asian cuisine is largely dominated by their ancestral condiments and ingredients. This very much calls for fish sauce which has over centuries remained a key ingredient and a condiment, often used directly in food preparation or as marinade as well as a handy table dressing.

Besides Conventional Tastes, Umami Has Of-Late Garnered Ample Global Acceptance in Weight Loss Diet Plans

The much hype about umami flavor is directly influencing growing popularity of fish sauce. Although quite popular amongst ancient Greeks and Romans, umami flavor is certainly talk of the town which is greatly valued for its complex sensory appeal. Besides the conventional sweet, salty, bitter, and tangy flavors which our taste buds gladly recognize, umami has in recent times offered a unique savory flavor. Owing its roots to the ancient Japanese, umami flavor is precisely an amino acid, glutamate that lends umami flavor its distinct taste and appeal.

The flavor also imparts consumers a sense of fullness, thereby aiding immensely in weight loss endeavors. Besides regularizing on food consumption behavior, umami is also amply used to perk up digestion process, ensuring substantial functioning of the gut, liver, and the intestines. Additionally, besides digestion, glutamate is also identified with gamma-aminobutyric acid secretion, absolutely necessary for balanced brain functionality, besides also propelling learning capacity and memory. Fish sauce is recognized for its rich source of glutamate and hence finds ample adoption in umami flavorings.

Slow Pressed and Prolonged Fermentation Remain the Secrets of Authentic Asian Fish Sauce

Food has always enticed mankind and it’s the sheer need of wholesome food that has influenced food consumption patterns across the globe. Ocean and seas are considered abundant in rich minerals and nutrients which are absolutely mandatory for optimum wellbeing. Owing to rigorous human activities, the soil often remains deficient in essential nutrients and minerals. To offset such limitations, adherence to sea food has emerged as an essential phenomenon since ancient times, and is likely to retain its charm in forthcoming years.

Fish sauce in its most elementary form is a slow pressed solution of anchovies fish and sea salt fermented over a prolonged period. The resultant concentrate is loaded with essential sea nutrients which is deemed to work wonders for human body functionality. Extensively used as a condiment by South and East Asian natives, fish sauce is thoroughly recognized for its elaborate nutrient profile that aided in retaining wholesome wellbeing, significantly averting occurrences of life threating maladies such as infertility, cancer, and other metabolic disorders such as diabetes and cardiac malfunctions. Fish sauce is primarily valued as an ideal source of iodine, though it is also considered a complete nutrient profile.

Mushroom and Seaweeds Induced Fish Sauce Seamlessly Finds Way into Vegan Recipes

Despite the nutritional richness of fish sauce, the consumption pattern is gravely affected by shifting consumer preferences for vegan foods. To significantly mimic the traditional and authentic umami flavor, fish sauce market participants have gone that extra mile to recreate the magic of fish sauce in its vegan version to resonate consumer preferences for both vegan and vegetarian food habits. Substitution of anchovies fish with shredded seaweed and mushroom have stood the testing times and have bode well with the preferences and food criteria of vegan lovers. In contrast to vegan and vegetarian likes, several consumers enthusiastically substitute soy sauce with fish sauce for enhanced nutrient profile.

Leading Vendors Invest in Ethanol Treatment to Reduce Salt Concentration in Fish Sauce Offerings

Additionally, leading vendors are also investing towards sodium reduction in fish sauce, owing to alarming health concerns pertaining access sodium consumption. Several high end vendors prefer desalting their fish sauce offerings by commercial ethanol treatment. Addition of ethanol has resulted in favorable outcome with marked reduction in salt concentration, with no adverse reactions and quality degradation of fish.

Plain Fish Sauce to Witness Peaked Demands Owing to Consumer Preferences for Natural Ingredients

However, triggered by the need of commercial success, several market manufacturers include a wide array of additives such as flavorings, sugar, and even MSG to enhance flavors, which also substantially deplete the nutrient content. Chemically induced fermentation process most preferred by key players is also likely to compromise the nutrient value of fish sauce. Factors as such have influenced undesirable results and have affected consumption pattern of fish sauce. Additionally, new variants such as spiced fish sauce besides the regular one have been lately introduced for superlative consumer acceptance. However, consumer tendency towards consuming natural substances are likely to keep demands peaked for plain fish sauce.