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Fermented foods have a valuable and positive impact on food security and prove to be an efficient way for improving food shelf life, reducing cooking time, preventing spoilage, and thus reducing waste. Keywords: Lebanese food; Spontaneous fermentation; Food identity; Traditional food; Microbial diversity; Deliberative democracy EN Lebanese food Spontaneous fermentation Food identity Traditional food Microbial diversity Deliberative democracy 589 600 12 07/12/22 20220601 NES 220601 The Challenge to Traditional Fermented Food and Beverages We address the crucial challenge for fermented food and beverage production of achieving the quality currently expected by international health and economic standards in terms of safety, nutritional values, and process manageability, without threatening the survival of the products and compromising their identity. Laban is a nutrient-dense fermented food containing bacteria and various macro- and micro-nutrients along with bioactive metabolites derived from fermentation. [Extracted from the article]