INTRODUCTIONFermentation refers to the reaction of yeast on fruit extracts or malted grains (Stanbury, Whitaker & Hall, 1995). It is often associated with beer making as alcohol and vinegar are the first two products of fermentation. Although there are many products resulting from fermentation, fermented foods are the ones most commonly known to consumers. Probiotics introduced into foods are good for our health as they reduce the risk of contracting cancer, improve our intestinal conditions and strengthen our immune system (Parvez et al., 2006). In Malaysia there are many fermented foods, mostly traditional. Tempeh (fermented soybeans) is not only popular in Southeast Asian countries but is already commercialized in the global market. However, other food products such as belacan (salted and fermented shrimp), tapai (fermented rice) and tempoyak (fermented durian) are not as recognizable to foreigners. This is a challenge as unique foods have significant value in the food market when promoted in the global food market. This article aims to suggest possible ways to develop our fermented food industry to a higher level by analyzing the problems with fermented foods and then suggesting a solution. FOOD FERMENTATION: WHY IS IT SO IMPORTANT TO BE DEVELOPED? Food fermentation is rather concerned with the process than the products. Food fermentation is believed to be beneficial to the food industry for several reasons listed by Steinkraus (2002). He stated that fermentation enriches the human diet with a wide variety of flavors, aromas and textures in foods, preserves food through lactic acid, alcoholic, acetic acid reactions, alkaline and high salt fermentation, enriches our food with natural vitamins, proteins, essential amino acids and fatty acid... half of the document... (1995). Fermentation economics. Principles of Fermentation Technology, 2ed. Oxford: Butterworth – Heinemann. Steinkraus, K. H. (2002). Fermentations in global food processing. Comprehensive Reviews in Food Science and Food Safety, 1(1), 23-32. Zareian, M., Ebrahimpour, A., Bakar, F. A., Mohamed, A. K. S., Forghani, B., Ab-Kadir, M. S. B., & Saari, N. (2012). A lactic acid bacterium producing glutamic acid isolated from Malaysian fermented foods. International Journal of Molecular Sciences, 13(5), 5482-5497. Shin, D. H., Kim, M. S., Han, J. S., Lim, D. K., & Park, W. S. (1996). Changes in chemical composition and microflora in commercial kimchi. Korean Journal of Food Science and Technology, 28.Hong, SI, JS Park and NH Park. “Quality Changes of Commercial Kimchi Products with Different Packaging Methods.” Korean Journal of Food Science and Technology 27 (1995).