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Increased requirements during pregnancy make folate deficiency a global health concern. Supplemental folic acid prescribed to prevent\/correct the deficiency has its limitations, making dietary folate superior to supplementation. This review provides a comprehensive overview of traditional fermented foods worldwide, their folate concentrations, microbial strains, and potential to improve folate status in animal models. Relevant studies investigating the folate content in fermented foods were identified. This review covers a variety of traditional plant\u2010 and animal\u2010based fermented foods. Nigerian ogi fermented with\n                    <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                    (formerly known as\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    ) and\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>Candida tropicalis<\/jats:italic>\n                    <\/jats:styled-content>\n                    had the highest folate among plant\u2010based foods (3097\u2009\u03bcg\/100\u2009mL), while yogurt containing\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    had the highest folate in animal\u2010based foods (6323\u2009\u03bcg\/100\u2009mL), providing ~500%\u20131000% of the recommended dietary allowance for pregnant women.\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. plantarum<\/jats:italic>\n                    <\/jats:styled-content>\n                    was the most common strain found in foods with high folate concentrations. Seven animal studies demonstrated promising results supporting the effectiveness of fermented foods in improving folate status. This review concludes that traditional fermented foods are a good source of folate, with certain bacteria boosting folate levels, making biofortified fermented products a promising alternative to folic acid supplementation to decrease folate deficiency.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72126","type":"journal-article","created":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T04:44:18Z","timestamp":1784781858000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Folate\u2010Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3713-8516","authenticated-orcid":false,"given":"Rida","family":"Khan","sequence":"first","affiliation":[{"name":"Faculty of Communication, Culture and Society Institute of Communication and Public Policy, Universita Della Svizzera Italiana  Lugano Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8455-8885","authenticated-orcid":false,"given":"Sanaullah","family":"Iqbal","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences  Lahore Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6084-5468","authenticated-orcid":false,"given":"L. 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