Cultural and regional influences play a pivotal role in shaping the development, perception, and acceptance of fermented functional foods, as these products are deeply rooted in traditional dietary practices, local biodiversity, and socio-economic contexts. Across different regions, fermentation techniques have evolved not only as a means of food preservation but also as a cultural expression, resulting in distinctive products such as kimchi in Korea, kefir in Eastern Europe, natto in Japan, sauerkraut in Germany, and idli/dosa in South India. The choice of raw materials, microbial strains, and flavor profiles is largely determined by local agricultural availability, environmental conditions, and generational knowledge transfer. Cultural norms influence consumer attitudes toward sensory characteristics like taste, aroma, and texture, while regional health beliefs and traditional medicine systems (such as Ayurveda or Traditional Chinese Medicine) shape perceptions of the health benefits of fermented foods.
