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New Year, New Food trends. Here's what you can expect to see on tables and shelves in this year.
Thanks to documentaries like The Game Changers and Forks Over Knives, people are looking for more ways to increase their ‘plant’ consumption. Brands like Beyond, Funky Field and Next Gen2 are most likely to come out with more faux meat products, and will continue to use other plant-protein alternatives other than soy and tempeh. However, just because a product is 'plant-based' doesn't actually mean it's healthy. Many new snack foods, meat alternatives and non-dairy milks can contain significant levels of salt, additives, processed vegetable oils and refined sugars. Always check the label and opt for options that use only whole plant ingredients.
While there’s nothing wrong with white or wholemeal flour in moderation, expect to see a rise in alternative flours made from vegetables and legumes. Look out for grain-free flours such as tiger nut flour (derived from root vegetables), hemp, chickpea, sweet potato and banana flour which can be used for baking, plus new innovations in legume-based dried pastas and savoury snacks, which generally contain more protein and fibre than regular wheat pasta.
Move over almond milk lattes, the latest dairy-free alternative that has everyone buzzing is oat milk. Sure, its texture is delicious in coffee, but it appears it’s also better for the environment compared to dairy and other plant-based milky drinks as it uses fewer resources and less water to produce, according to an Oxford University study.
While it’s a great choice for vegans and people who are allergic or intolerant to dairy and/or nuts, as always it’s important to choose fortified versions with added calcium, vitamin D and minimal added sugars as the ‘milk’ doesn't naturally contain the same nutritional value as eating rolled oats themselves. Compared to other types of milk, oat milk generally has more calories, carbs, and fibre than almond, soy, or cow’s milk while providing less protein than other plant-based alternatives.
We all know it’s close to impossible to quit the sweet stuff altogether, but for those seeking sweetness outside of the usual suspects like honey and maple syrup, syrupy reductions from whole fruit and vegetables, such as monk fruit, pomegranate molasses, and sweet potato nectar (which are lower in sugar) are a flavoursome way to add subtle sweetness as substitutes in baking and beverages.
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