The Fermented Foods Toolkit
Translating Emerging Science into Delicious, Everyday Eating.
Evidence-Based, Crafted with Flavor at the Forefront
This toolkit was developed by the Center for Food and Beverage Leadership at the Culinary Institute of America (CIA) with support and nutrition science expertise from Danone USA to translate emerging scientific evidence on fermented foods, gut health, metabolic health, and type 2 diabetes risk reduction into practical guidance for the kitchen and clinic. It draws on a structured review of the scientific literature, along with insights from leading experts in nutrition, culinary medicine, culinary arts, food education, and public health with scientific review by Stanford Medicine’s Nutrition Studies Research Group.
What Informed This Toolkit:
A robust review of current literature, including original research and evidence reviews.
11 expert interviews with physicians, registered dietitian nutritionists, health-supportive chefs, and researchers who are highly experienced subject-matter experts in their respective fields.
Perspectives and insights from the 2026 Food is Life, Food is Health Summit presentations and faculty, and other CIA health and culinary colleagues.