Likely you have noticed that food offerings, recipes, restaurant menus, and grocery products have changed a lot in the last ten years. Health issues, dietary needs, convenience, consumer awareness, and waste reduction initiatives are just some of the factors that have driven changes in the culinary market.
If you like to keep up with food and nutrition trends or practices, here are some ‘expert’ predictions of what we will likely see more of in 2017. In their ‘crystal bowl’ they see:
Sunflower protein becoming the protein powder mainstay. Sunflower protein is easier to digest than other protein powders and is soy- and dairy-free making it nearly perfect for any diet.
Watermelon water rivaling coconut water for hydration and antioxidants. Watermelon water offers a refreshing taste and is packed with lycopene, potassium and natural sugar making it a great post-workout cooler or alternative to alcohol.
Butter making a comeback. In light of scientific studies that point to the dangers of artificial butters and margarines, butter contains no chemicals and takes less to satisfy the appetite. In small amounts, butter is now considered a healthy food.
Natural sweeteners replacing sugar. Honey and natural syrups will take the place of processed sugar in many prepared foods.
Soups rivaling smoothies as the complete meal. Besides the social element of sitting down and slowly eating soup, soups offer more fiber and whole foods that are often lost in juicing. The soup trend is also touted as part of the minimalism social movement.
Natural fats favored over low-fat. “Good”, non-saturated fats in small portions like those found in avocados and nuts provide essential nutrients for energy and brain function and are replacing the ‘low-fat’ trend of many years.
Exotic all-fruit concoctions becoming the new dessert. These new desserts are offering combinations of Asian and Indian fruits that may be new to the American palate and with them come added nutrition, less sugar, and less saturated fat.
Bowls replacing plated meals. Again, a product of the minimalism movement, bowls offer an entire, simple meal in a single receptacle at home or in fine restaurants—one bowl, one meal. Recipes and combinations are popping up everywhere.
Mexican, Caribbean, and Filipino cuisines replacing heavy and fat-laden corporate chains. Authentic food from these regions or in fusion form offer countless, lower-calorie meal ideas for those who want to eat right and not pack on the pounds.
Waste reduction (and waist reduction) becoming the norm. The food industry is committed to reducing portion sizes and to composting and donating food that otherwise would be waste as everyone ponders sustainability, the environment, and the long-term health of one’s self and the planet.
As trends come and go, it will be fun to look back a year from now and see how many of these predictions came true and how many of them will continue to gain traction. Most seem like common-sense practices to me.