In a year when our lives are once more turned upside down, our health and well-being are at the forefront of our thoughts for the foreseeable future. Our eating and drinking habits have changed accordingly with foodie trends that enhance immunity and keep us healthy of much importance!
So, what will the year ahead deliver more of then? Many of us, including myself, did not follow as healthy a diet, as we could have last year, takeaways and comfort eating was too much of a temptation. So in a New Year we get the chance to try a bit harder to eat a healthier diet! There are a few new-ish trends that can give you a dietary kickstart.
Postbiotics-The latest player in the gut- health game is postbiotics, how are these different to probiotics? Well, postbiotics are the metabolites (or end products) of the fermentation that goes on in the gut by probiotics. They have being studied for anti-inflammatory and antioxidant benefits and may also help bolster the immune system. These are found in some of the same foods that contain probiotics, such as kefir, sauerkraut, sourdough bread and kimchi. The main difference is they’re not alive, so can be used in more ways than live probiotics and even added to our food products.
Home Coffee’s-Not always seen as good for you, coffee is having a healthier make-over. As many of us are still working from home and are making our own drinks instead of buying at the local coffee shop, a cup of instant Nescafe just won’t cut it anymore. Recent surveys have found that 45% of respondents were using a new coffee brewing method at home compared to 2019 with a similar amount of people indicating an interest in improving their home- brewing skills. Which Magazine reviewed electrical and hand-held Frothers recently. Consumers have been using more indulgent creamers and syrups. Sales of plant-based creamers rose buy 30% percent in 2019 and oat, rice and soya milk has been produced specially for the coffee market. Younger consumers like to experiment with flavours to replicate healthier custom-takeaway drinks. For a healthier hit try turmeric latte or matcha latte, which are easily made at home. You can also mix and match your favourite spices like cinnamon and ginger and use honey to sweeten your drink.
AI Created Food-Artificial intelligence is helping food companies create things we could have only dreamed of a couple of years ago. In particular in dairy- free and Vegan products that taste just like the real thing. Like a non-dairy milk that behaves like dairy milk (it froths, foams and blends like dairy) but is made from pea protein, cabbage juice, pineapple juice and other plant ingredients.
Micro Greens-These are not exactly new, but consumer appetite for them is at an all-time high and they are mainstreaming. These tiny shoots are the baby counterparts of plants like carrots and broccoli. You may have enjoyed microgreens at a high-end restaurant in the past, but now you can find them at the supermarket. They are not only colourful but loaded with nutrients and can be easily added to salads and smoothies. These can be grown at home, in a garden or on a windowsill. Home- Growing is also trending in 2021.
Kelp– Seaweed has been traditionally used in Japanese, Korean and Chinese cuisine for thousands of years. Nutritionally kelp is a sustainable superfood, offering several minerals, including calcium, and B vitamins in each serving and environmentally it cleans the water by removing the nutrients that cause algae blooms. Added to smoothies and broths, it gives an extra health boost.
Foods That Fight Climate Change– Food production is a significant contributor to climate change, accounting for a quarter of global greenhouse gas emissions. So, our food choices can help to counteract the effects of climate change. Simply swapping meat for plant-based food like beans one day a week can make a huge difference on your personal environmental impact. Locally, organically grown crops like vegetables have a lower carbon footprint. Consuming produce when it’s readily available saves energy from production and transportation costs because it didn’t have to be shipped from a faraway country. So seasonal cooking is the way to go. Better still grow your own!
Home- Made Condiments– As the pandemic stretches on, consumers are missing their favourite restaurant foods and are trying to replicate these flavours at home. This has led to an increased demand for authentic sauces, chutneys, and seasoning blends that home cooks can use to make restaurant- worthy dishes. With so many people stuck at home, they are rediscovering the joys of cooking. Small companies producing: spices and condiments have been a huge pandemic hit and making chutneys at home is also becoming popular as these can be free from additives and artificial colours so are healthier as well as tastier than the usual shop bought.
All of these trending foods can be added to your diet with relative ease and I noticed the move away from strange and wacky, designer foodie trends in favour of simple foods that can actually benefit your health and also that of the planet. What next I wonder?