Is Your Business Ready for the Food Trends of 2016?
Trends come and go not only in the fashion industry but also on our plates. Here, some natural health experts take a look at what’s been fashionable in 2015, and look ahead to up and coming trends, to help you stay ahead of the curve.
What foods will your customers be after in 2016?
Trends come and go not only in the fashion industry but also on our plates. Here, some natural health experts take a look at what’s been fashionable in 2015, and look ahead to up and coming trends, to help you stay ahead of the curve. Natural Grocery Buyer reports.
At first, it was soya milk. Then you were adding almond milk to your coffees. This year, Starbucks coffee shops introduced coconut latte. What’s next then? Camel milk. ‘Camel's milk is not only much easier to digest than cow's milk but it’s also low in fat and in calories. It is also packed with the essential vitamins and minerals such as iron, Vitamins B, D and C, calcium, protein and zinc.’ explains Shona Wilkinson, Head Nutritionist at www.nutricentre.com. Camel Milk also lacks the protein beta-casein and other common allergens found in cow's milk so it is also suitable for those who are lactose intolerant.
Something that has been recently only a challenge for celebrities in a jungle seems to be a new protein ingredient among the Gwyneth Paltrows of this world! ‘Crickets are highly nutritious, containing more protein than beef per 100g which much less fat. They are also high in vitamin D, B1, B2 and B6, as well as phosphorus, iron, calcium, zinc, copper and manganese. You can buy the flour, which saves you crunching on a cricket!’ says Ella Allred, Nutritionist at www.nutricentre.com. ‘Although eating insects does sound gross, we have to remember that they are a popular food in many parts of the world and that it is just westerners who don’t like the idea!’
Forget about kale. Turmeric is a new superhero. Even though it might sound exotic, you probably had it in your curry as it’s used for depth and orange colour. ‘Curcumin is one of the main active ingredients in turmeric. Curcumin is well known for its health benefits especially its anti-inflammatory and antioxidant benefits. Used for centuries in Asia for medicinal purposes, turmeric has always been popular but watch this space for it to become even more popular!’ explains Shona Wilkinson. Not the biggest fan of curry? Take it in a supplement form to manage inflammation.
Flexitarianism will be the new veganism in 2016. ‘It is where you are a vegetarian with the occasional inclusion of meat,’ explains Ella Allred. ‘The growth of this trend is fantastic news for the planet, as reducing meat consumption is an essential for looking after our planet.’
With more and more meat eaters having a number of meat-free days each week, as long as it’s done properly, by including lots of beans and pulses, it can benefit the planet, your wallet and your bank balance. Start by halving your meat consumption and doubling your vegetarian protein consumption. Try three vegetarian days per week and build it up from there.
Dubbed ‘The New Kale’, medicinal mushrooms may not be as photogenic as a green smoothie but after centuries of use in traditional Eastern medicine, they are emerging in our health food. Ella Allred says: ‘Lots of scientific research has been carried out on the positive effects of medicinal mushrooms on the immune system. Mushrooms like Shitake, Miatake, Cordyceps, Coriolus and lions main are becoming popular choices. They are high in beta glucans- which has an effect on the immune system and many other positive benefits. The nation is waking up to what the Chinese have known for years about medicinal mushrooms.’
But can’t we just throw some into an omelette? Catalina Fernandez de Ana Portela, a mycologist (mushroom biologist) and founder of Hifas da Terra says: ‘You’d have to consume about 1lb of fresh mushrooms daily, for 60 days in a row to see a similar effect to the Hifas de Terra concentrated capusles!’
Quinoa has started the trend for ancient grains but it’s time for new additions to your salad. ‘Grains are crucial in promoting digestive health and reducing the risk of bowel cancer. Its nutritional superiority and the health benefits that they offer have caused a shift in thinking and dietary habits,’ says Nutritionist Dr Marilyn Glenville. ‘Grains such Quinoa have started the trend and expected to follow are Farro, teff, Kamut and spelt.’ adds Ella Allred.
Pulses include beans, lentils and peas. They are not only a real mineral and vitamin bomb but also cheap ingredients that will keep you fuller for longer. ‘Pulses make a great addition to your diet by providing a vegan source of protein and fibre,’ says Ella Allred. ‘Even meat eaters should be consuming them and decreasing their meat consumption. The world cannot sustain meat production at its current rate of consumption. Including pulses will not only bump up your fibre intake, look after the planet, but will go a long way to looking after your heart too. Red lentils are great because they contain iron and 100g of chickpeas contains more than your RDA of folate. Try using chickpea flour in baking and sauces. It also makes delicious pancakes!’
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