#fermentedfoods

Black Garlic’s Big Break: Scaling Umami for the Mass Market

Once confined to Michelin-starred kitchens, black garlic has achieved mass-market penetration through accessible formats like squeeze pastes and infused oils. Major retailers are reporting a 40% year-over-year increase in fermented garlic sales as home cooks embrace its mellow, balsamic-like profile.

Jun 7, 2026