Last year saw the rise of plant proteins, probiotics and low-fodmap diets. While many of the famous foods of 2018 may continue to trend in 2019 there are some newbies too. Here are the latest nutrition trends and whether you should be following them.
The milk market keeps diversifying, but oat milk has seen the biggest growth. This milk owes its success to the fact that it foams just like dairy milk and makes an excellent latte. It consists of steel-cut oats or whole groats that are soaked in water, blended and then strained into a special bag. It has less protein than cow and soy milk but more than the regular plant-based milks. I like this trend as oat milk contains a bun ch of nutrients including fibre.
Meat-free Mondays are becoming increasingly popular which is reflective of our trend toward more plant-based foods. This will continue in 2019 with plant-based snacks and meals. The meatless meat market has moved into the snack market, so you can expect vegan jerky and plant pork rinds. Embrace the vegan movement also as an opportunity eat more vegetables, legumes and fruit.
Fermented foods were a huge health trend in 2018 and this gut health market will continue to grow. These foods have been through a process called lactofermentation which preserves the food and creates beneficial enzymes, vitamins, omega-3 and probiotics. Sauerkraut, miso, kimchi and tempeh continue to trend, and shelf-stable probiotics will appear in foods like cereal, butter and soup.
Turmeric has become rather 2018 as other Middle Eastern and North African spices hit the market. Harissa, zaatar and sumac are nutritious and easy and delicious to cook with. Tahini is also set to have its time in the spotlight. It’s a condiment made from ground sesame seeds. It can be used in dips and baked goods and contains high amounts of protein, calcium and methionine which assists liver detoxification.
Unicorn ice-cream has been superseded by a host of other creative frozen delights. Coconut water soft serve, avocado icy poles and hummus ice-cream are all set to hit the market. Thai rolled ice-cream and cheese ice-cream will also be a thing. Orange ice-cream will have a partner in orange wine. Made from the same grapes as white wine, orange wine gets its colour from letting the juices of the fruit ferment with its skin and seeds. It tastes more like red wine than white and is superb with meat and seafood.
Adaptogens are growing in demand. These are herbs derived from nature such as medicinal plants, plant extracts and fungi. They’re known to fight the negative effects of stress and inflammation in the body. Ginseng and ginger are already used widely and will start to appear more frequently infused into drinks. Another popular adaptogen is functional mushroom powder which will grow in popularity.